Lettuce, lettuce, everywhere and even the occasional arugula or
kale gets old after a while, so try this unusually different light
start to a summer meal.
2 tablespoons white-wine vinegar;
2 teaspoons Dijon mustard;
1/2 teaspoon honey;
coarse salt and fresh ground pepper;
1/4 cup extra-virgin olive oil;
1 pound green beans, trimmed and cut into 1/4-inch pieces; and
3 celery stalks, halved lengthwise and cut into 1/4-inch pieces; toss to combine.
1. In a large bowl, add vinegar, mustard, honey and whisk in olive oil. Salt and pepper to taste.
2. Add green beans and celery and toss to combine with dressing.
Note: a diced red bell pepper would add more color and flavor, if desired.