Green Bean, Radish and Arugula Salad

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Serves 4

2 each Leek, white part only, halved and washed
½ lb Green beans
4 cups Arugula (approx. 2 oz)
2 Tbsp Butter
2 Tbsp White balsamic vinegar
¼ cup Red onion, thinly sliced
16 each Radishes, quartered
To taste Kosher salt and freshly ground black pepper
1/4 cup Mint leaves, baby leaves or larger ones torn in pieces

1. Bring a saucepan fitted with a steamer basket to a boil. Add the leeks, cover and simmer until tender (about 5 minutes). Dip the leeks into an ice water bath to stop the cooking and set the color. Transfer to paper towels to drain. Cut the Leeks on the diagonal and set aside.
2. Add the beans to the saucepan and cook until just tender; about 4 minutes. Dip the beans into the ice water bath; transfer to paper towels to drain and pat dry.
3. Place the arugula in a large bowl. Heat a large sauté pan over medium heat and add the butter. Cook until butter begins to brown and it takes on a nutty aroma.  Add the leeks, green beans, vinegar, red onion and radishes; toss until warmed. Pour the vegetables over the arugula, season with salt and pepper and toss. Arrange the salad on four plates, sprinkle with the mint leaves and serve immediately.