Preheat the oven to 400 degrees F.
Snap stem end off green beans, wash and pat dry.
Place beans in a bowl and add 1 tbsp olive oil and toss to coat.
Wash fingerling potatoes and pat dry.
Slice into cubes and toss with 1 tbsp olive oil.
Spread potatoes out onto a greased roasting pan and bake for 10 minutes.
Stir potatoes and add green beans to the pan.
Roast for 20 more minutes until beans are crisp tender and potatoes are lightly golden and cooked through.
Remove from oven and set aside to cool.
Heat 1 tbsp olive oil over medium heat and add shallots and garlic.
Cook until shallots are translucent and soft, about 3-4 minutes.
Pour shallots and garlic into a bowl and add balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon and honey.
Whisk mixture until well blended.
Place green beans and potatoes into a serving bowl and pour dressing mixture on top.
Toss to coat and top with feta cheese.
Serve room temperature.