Rinse green beans and snap off ends. Take the green beans and plunge them into at least two to three quarts of boiling, salted water for 2 minutes. Drain and plunge them into cold water to bring the temperature down. Drain well again and arrange on a platter before serving.
Squeeze one half of a meyer lemon on top of the green beans and crumble the fresh goat cheese on top. Sprinkle generously with coarse salt, dill weed and serve at room temperature.
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