400 grams round green beans
100 grams snow peas
100 grams sugar snap peas
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon dried tarragon
2 cloves garlic, crushed
1/3 cup olive oil
½ very small red onion, very finely chopped
sea salt and freshly ground pepper
Cook the beans, snowpeas and sugar snaps separately in boiling, well salted water until just tender. Drain and refresh in cold water and dry on kitchen towels.
Dressing: Whisk all the ingredients except the red onion in a bowl then stir in the onion and season.
To serve: Toss the beans and peas with the dressing then transfer to a serving bowl.