- Servings: 10
~ 2 cups haricot vert (aka small & skinny green beans), any hard stem ends snapped off
1 produce bag of baby arugula
a few handfuls basil leaves (torn if large)
3-4 ripe peaches, sliced into slim wedges
~1/3 pound creamy feta, such as French or Israeli, cut into thin slabs (they'll crumble, but that's fine)
juice of 1 lime
1/2 cup olive oil
1 tablespoon honey
2-3 teaspoons mild vinegar, such as sherry
salt to taste
Bring a pot of salted water to a boil. and have a strainer in the sink, and large bowl of ice water at the ready. When boiling, add the green beans, and cook until they turn a brighter green and just begin to become tender (this will only take a minute or two). When they're done, dump them out into a strainer, then plunge into the ice water to stop the cooking. Let them sit there a few minutes until cool, and then drain.
To assemble the salad, place the arugula onto a super-large bowl or platter (or two reasonably large ones). Top with the basil, beans, peaches and feta.
Place the dressing ingredients in a jar with a tight-fitting lid (like a canning jar), and shake until emulsified. Taste and adjust seasonings as needed. Pour over the salad, and serve.