Kosher salt and freshly ground black pepperto taste
Bring a large pot of generously salted water to a boil. Drop the beans into the water and let them cook for 3 minutes until they start to become tender. Drain the beans in a colander and run cold water over them to stop the cooking and preserve the color.
Peel the clementines and cut each segment in half crosswise. Cut the cooled beans in half cross wise.
In a small bowl or container combine the olive oil, vinegar, shallots, mustard, thyme and salt and pepper. Whisk or shake to combine.
Place the beans and orange segments in a large bowl and drizzle over the dressing. Toss to combine thoroughly. Add the feta and toss again gently to combine. Serve at room temperature or chilled.