Dressing:

• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• 1/4 cup fresh lemon juice
• 1/2 teaspoon garlic, minced
• 1/4 cup white wine vinegar
• 1/8 teaspoon black pepper
• 1/2 teaspoon lemon peel, grated
• Dash of salt
• 1/4 tsp. each: basil, marjoram, rosemary, thyme

Salad:

• 2 cups green beans, cut in 2-inch lengths
• 2 cups cooked and shelled edamame beans
• 1 medium scallion, chopped
• 1/2 cup red bell pepper, chopped
• 1 stalk celery, diced
• 2 tablespoons parsley, minced
• 1 cucumber, coarsely chopped
• 2 heads Belgian endive lettuce

Whisk together the dressing ingredients; adjust seasonings to taste. Set aside.

Put green beans in a microwave-proof dish with 1/4 cup water. Cover and microwave on high about 3-4 minutes until crisp-tender (or steam). Drain well. Add edamame.

Toss the bean mixture and remaining salad ingredients, except lettuce, in a medium bowl. Whisk dressing again, pour over salad and toss. Cover and refrigerate at least one hour. When ready to serve, arrange endive on salad plates. Top with marinated bean mixture.

Serves 4 as a light lunch – just add your favorite bread.