Fill a large bowl with ice water and set it near the sink.
Bring large pot with salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain the beans and plunge them in the ice water.
While beans are cooking, heat 1 tbsp olive oil in a small fry pan on medium heat.
Add almonds and saute, stirring frequently, until almonds turn golden brown, about 3-4 minutes. Transfer almonds to a paper towel lined plate and sprinkle them with kosher salt.
Drain the beans and pat them dry. Add the beans to a serving bowl.
Mix together all of the vinaigrette ingredients until well combined. Toss the vinaigrette with the green beans.
Top the green bean salad with fried almonds, crumbled goat cheese, dried cranberries, and chopped parsley.