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.