Add To Favorites
Blanch beans and radishes in a pot of salted boiling water for 1-2 minutes until just tender. Remove and shock under cold water to stop cooking.
In a small bowl, whisk together the olive oil, vinegar, whole grain mustard and shallot until well combined.
Toss vegetables with the vinaigrette and finish with the Fleur de Sel salt.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.