Cranberry Bean Salad Scented with Rose Geranium

from Chef Samantha Smith

Serves 4

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INGREDIENTS:
2 cups Fresh cranberry beans
1 sprig Rose geranium
1 bunch Breakfast radishes, sliced thin
3 Carrots, sliced thin
1 Torpedo onion, minced
1 lb. Arugula
½ cup Thompson Green Grapes, sliced or chopped coarsely
½ cup Olive Oil
¼ cup Apple Cider Vinegar
1 Meyer lemon juice
1 tsp. Honey (optional)
To taste Crushed or ground juniper berries
To taste Cracked or ground Szechuan peppercorns
Salt and pepper

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PREPARATION:
Shell the beans. Cook in a pot of slow, easy boiling water with the sprig of rose geranium, 5 - 12 minutes (until beans float and fall to bottom of the pot and are soft). Drain. Combine olive oil, apple cider vinegar, lemon juice and honey; toss with beans and remaining vegetables. Lay mixture on bed of arugula and sprinkle with grapes. Season to taste.