Bring a large pot of water to boiling. Add the fresh green beans to the water and cook for 3 -4 minutes. Plunge the green beans into cold water to stop the cooking.
Place the walnuts into a hot saute pan and toast. Cool the walnuts, place them into a small plastic bag. Use the back of a large spoon to crush the walnuts.
Add the parsley and onion to the plastic bag and shake lightly to combine.
In a small bowl add the olive oil,balsamic vinegar,Dijon mustard and honey. Stir to incorporate. Salt and pepper to taste.
Place the green beans in a large bowl, toss with the dressing. Sprinkle the walnuts, parsley and onion over top. Serve warm or at room temperature, refrigerate any leftovers.