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Heat oven to 425°F (218ºC) with rack set in lowest position.
Toss beans with 1½ tablespoon oil, 2 teaspoons honey, ½ teaspoon salt and ¼ teaspoon pepper until evenly coated; arrange in a single layer on a baking sheet.
Tightly cover baking sheet with foil and roast 10 minutes. Remove foil and roast until beans are tender and start to brown, about 12 minutes, stirring halfway through.
Meanwhile, whisk remaining 1½ tablespoons oil, 1½ tablespoons white balsamic, 2 grated cloves garlic, and 2 teaspoons Dijon together in a large bowl; season with salt and pepper to taste.
Immediately transfer beans to bowl with oil-garlic mixture and toss to coat; season with salt and pepper to taste. Transfer to a serving dish and top with ¼ cup basil, ¼ cup pine nuts and cheese.