Sun Valley - King of Nuts

Lamb’s lettuce and green bean salad with fruit and nuts and a tarragon dressing

Makes 4 servings

• 150 g (5 oz) green beans
• 100 g (3 ½ oz) ready-washed lamb’s lettuce
• 100 g (3 ½ oz) ready-washed baby spinach leaves
• 1 shallot, sliced thinly
• 100 g packet You Are What You Eat Nothing But Fruit, Nuts and Seeds

For the dressing

• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) chopped tarragon
• 2 teaspoons (10 ml) cider vinegar
• ½ teaspoon (2.5 ml) clear honey

Trim the green beans. Steam for 3-4 minutes until cooked 'al dente'. Drain and refresh under cold running water.

Place the beans in a large salad bowl, add the salad leaves and sliced shallot, then combine together.

Put the olive oil, tarragon, vinegar and honey in a screw-top glass jar, shake well, and then pour the dressing over the salad.

Toss lightly, scatter over the You Are What You Eat Nothing But Fruit, Nuts and Seeds and serve.