Makes 4

Ingredients

150g grapeseed oil
70g honey
30g sherry vinegar
1 pinch of salt
400g green beans
100g peeled fresh almonds 
1 head frisée lettuce
2 punnets micro-cress

Method

For the dressing, combine the honey, sherry vinegar and salt. Gently whisk in the grapeseed oil. 

Blanche the beans for one minute. Refresh in cold water.

Chop the beans into 2cm pieces.

Halve the almonds. Toss everything together in a bowl, drizzle on the dressing and season to taste. Serve.