1. Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside. 2. Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes. 3. Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness. 4. Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat. 5. Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill. ---------------------------------------------------------------------------
Nutrition
Ingredients
