Blanch beans in boiling water just until tender-crisp, about 2 to 3 minutes. Drain and plunge into cold water to stop the cooking process. Drain and pat dry. Set aside.

Combine Dijon mustard, vinegar, oil, garlic and black pepper in a medium-size saucepan. Whisk together over medium heat until warm.

Drain artichokes. Cut into halves and add to warm dressing. Heat throughout.

Arrange lettuce leaves on a serving platter. Scatter turkey strips over top. Arrange green bean on top along with cherry tomatoes. Top with warmed artichokes and drizzle with dressing. Sprinkle with chives if using and serve.

Make this salad a complete meal by serving it with freshly baked bread or a whole grain roll.