For the Dressing:

• 4 oz Chili-Pepper Mignonette
• 4 oz Extra Virgin Olive Oil
• Salt and Pepper to taste

For the Salad:

• 6 oz Fresh Green Beans, trimmed, blanched, and cut into 1” pieces
• 6 oz Fresh Yellow Wax Beans, trimmed, blanched, and cut into 1” pieces
• 6 oz Fresh Shelling Beans (cranberry beans, chickpeas, edamame) cooked until tender
• 4 oz Celery, small dice
• 4-5 oz Chili-Pepper Vinaigrette
• 8 oz Mixed Baby Lettuces, cleaned and chopped
• 4 Small Radishes (Easter egg, Purple Ninja, French Breakfast, etc.), shaved thin
• Kosher Salt and Fresh Ground Black Pepper to taste
• Crumbled Feta Cheese, as needed for garnish
• Parsley leaves, dill sprigs, and chive batons, as needed for garnish

For the Dressing:

• In a medium mixing bowl, add the mignonette and slowly stream in the olive oil while whisking constantly
• Taste and adjust seasoning as needed (you want this to border on over-seasoned).

For the Salad:

• Combine all the beans, celery, and vinaigrette in a large mixing bowl and stir well to combine.
• Allow to marinate in the refrigerator 1-3 hours.
• When ready to serve, mix the lettuces and the beans together, check seasoning, and transfer to a serving dish.
• Top with shaved radishes, cheese, and mixed herbs, and serve.