Ingredients

Steps

• Boil the beans in salted water for 2-3 minutes until tender.
• Drain the beans, refresh in cold water, and peel away outer membranes.
• Boil the baby carrots for 3-4 minutes until just tender.
• Drain the carrots and refresh them in cold water.
• Combine beans, carrots, radishes, peas, mint, lemon balm, chives, parsley, and lettuce in a bowl.
• Whisk vinegar, mustard, sugar, and salt together until smooth.
• Gradually whisk in sunflower and olive oils until thick and glossy.
• Season the vinaigrette with salt and pepper to taste.
• Drizzle the vinaigrette over the salad and toss well to coat.