Herbed Bean Salad with Scarlet Runner Blossoms

[Guest guest]

Herbed Bean Salad with Scarlet Runner Blossoms1 ½ pounds snap beans, topped, tailed and halved1 medium shallot, finely minced3 tablespoons lemon juice1/4 cup olive oil1 heaping tablespoon minced parsley1 tablespoon minced basilSalt and pepperAbout ½ cup scarlet runner bean blossoms, rinsed andpatted dryBlanch the beans in lightly salted boiling water for 3or 4 minutes or until tender crisp. Refresh under coldwater and drain well.Prepare the vinaigrette while the beans are cooking.In a small bowl, stir the lemon juice, shallot, andolive oil with a fork until blended. Add the herbs,about 1/4 teaspoon salt, and freshly ground pepper totaste. Stir well.Pour the vinaigrette over the warm beans and tosswell. Add a little more olive oil if necessary. Coolto room temperature. Toss the blossoms in just beforeserving.