For the dressing:
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 1/2 teaspoons chili paste
1/4 teaspoon salt
a few turns of freshly ground black pepper
3 tablespoons extra virgin olive oil
For the salad:
1 pound Dragon Tongue beans, washed and dried, root ends trimmed
2 cups loosely packed mixed micro greens, washed and dried
a few red Thai chile peppers for garnish and added heat if desired
For the dressing: Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it’s smooth, set aside.
For the salad: Prepare a large mixing bowl with ice water and set it aside.
Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they’re about 50% more tender, about 3 minutes.
Immediately drain and add the beans to the bowl of ice water – this will help preserve any bits of purple still remaining. Let them sit in the ice water until they’re cold, then drain, dry them, and add them to a large mixing bowl.
Toss the beans with the micro greens and the dressing. Wash, dry, and slice the red chile peppers in half for garnish (and added heat) if desired. Serve!
Recipe from cookingontheweekends.com