then refresh in cold water and peel away the outer membranes.
Cook the carrots in a pan of boiling water for 3-4 minutes
or until just tender. Drain well
then refresh in cold water.
Place the cooked beans and carrots
the radishes
peas
mint leaves
lemon balm leaves (if using)
chives
chopped parsley and lettuce leaves
into a bowl and mix well to combine. Set aside.
For the vinaigrette
whisk together the white wine vinegar
mustard
sugar and salt in a bowl until smooth and well combined. Gradually whisk in the sunflower oil and olive oil until the mixture has thickened and is glossy. Season
to taste
with salt and freshly ground black pepper.
To serve
drizzle the vinaigrette over the summer salad and mix well to coat the leaves. Divide equally among four serving plates.
