1. For Dressing: Stir first 12 ingredients together in medium bowl to blend. Season with
pepper to taste. Cover and refrigerate at least 2 hours or up to one week.
2. For Salad: Cook carrots in large pot of boiling, salted water for 3 minutes. Add green
beans and cook until vegetables are crisp tender, about 4 minutes. Drain vegetables;
cool under cold running water. Pat dry.
3. Toss vegetables in large bowl with dressing, cheese, salami and croutons. Serve