In a medium mason jar, combine olive oil, the juice of the fresh lemon, Dijon mustard, and honey. Seal the jar tightly and shake vigorously for about 30 seconds until all ingredients are well emulsified and form a smooth dressing. Set aside.

Bring a large pot of salted water to a rolling boil over high heat. Add fresh green beans and blanch for 3 to 5 minutes until they are bright green and crisp-tender. Transfer to an ice bath to stop cooking, then drain and pat dry.

In a small bowl, add toasted pecans. Drizzle with honey and toss to coat evenly.

In a large serving bowl, combine blanched green beans with half of the dressing. Gently toss to coat. Add coated pecans, cooked bacon, dried cranberries, and feta cheese. Stir gently to mix without mashing the feta.

Before serving, drizzle remaining dressing over the salad and give it one final gentle toss.