This is a wonderful, light and delicious, summer salad brought to us by yet another amazing volunteer our friend, Chef Lee. It is a great way to use the heirlooms beans you will only find in summer.
1 pound of Dragon Tongue and French Fillet beans
1 shallot finely diced
2 young chive blossoms
Vinaigrette: 2 T Dijon mustard, 1 ½ T honey (preferably local), 2 T balsamic vinegar, ¾-1 cup extra virgin olive oil, 1 pinch salt and pepper, 1 pinch dried oregano, 1 pinch basil, 1 pinch dried thyme
Blanch beans in boiling water and shock immediately in an ice water bath. When beans are completely chilled drain and dry.
For the vinaigrette: Mix ingredients in a jar or bowl in order listed above, whisking after each additional ingredient. Toss the salad in the vinaigrette and add shallots and chive blossoms.