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Garnish with some fresh Ricotta
Ingredients
| 1 tsp | grated lime zest | 5 ml |
| Juice of 2 limes | ||
| 1 tsp | honey | 5 ml |
| 1 | small garlic clove minced | |
| 2 tbsp | extra virgin olive oil | 30 ml |
| 2 cups | bean medley | 500 ml |
| 1 | head of frisee, washed and chopped into 2 inch pieces | |
| 4 | Ontario peaches, washed, pitted, and chopped coarse | |
| 1/4 cup | finely chopped red onion | 60 ml |
| 1/4 cup | chopped roasted pecans (lightly dry roast in a frying pan) | 60 ml |
| 1/4 cup | fresh basil, finely chopped | 60 ml |
| 1 | jalapeno chilli stemmed, seeded, chopped fine |
Directions
Whisk lime zest, juice, honey, garlic. Season with salt together in a large bowl.
Whisking constantly, drizzle in oil.
Add beans, peaches, frisee, onions, pecans, basil and jalapeno to bowl, toss to combine. Serve!
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