Green Bean and Radish Salad

Serves 4

1 pound green beans, trimmed
1/4 cup extra virgin olive oil
1/2 pound assorted radishes, trimmed and quartered
2 cloves garlic, chopped fine
1 tablespoon chili honey*
Kosher salt and fresh ground pepper

1. Bring large pot of water to a boil over high heat.  Blanch green beans until crisp-tender, 3-4 minutes.  Drain, and quickly plunge green beans into a bowl of ice water to cool them and retain color.  Remove from bowl and drain.
2. Heat oil in a large skillet over medium heat.  Add green beans, radishes, and garlic, and cook until vegetables are tender, about 5 minutes.
3. Add honey, season with kosher salt and freshly ground pepper to taste, cook until vegetables are just beginning to caramelize, about 2-3 minutes more.  Transfer salad to a large bowl; set aside to cool slightly.
4. Divide salad between 4 small plates and serve.

*Note:  Infuse honey with pepper flakes by heating in a small sauce pan on medium heat until honey is warm.  Do not boil.  Allow to cool, then strain to remove pepper flakes.