Pickled Soft-Shell Crabs 2

(Serves 6)

For the Salad:

1-1/2 lbs. fresh haricot verts (if unavailable, substitute green beans)

1/4 cup walnut oil

4 large golden beets

4 medium yellow tomatoes, cut into wedges

Preheat oven to 400 degrees.

Coat haricot verts with walnut oil, place on sheet pan and roast in a 400 degree oven for 8-11 minutes or until tender. Remove from oven and chill well.

Roast beets in 400 degree oven for 45 minutes; remove and let stand at room temperature for 1 hour. Peel and cut into 1/2-inch pieces and chill.

For the Toasted Walnut & Clover Honey Dressing:

1/3 cup walnut oil

1/3 cup cider vinegar

1/3 cup clover honey

2 shallots, fine dice

1 teaspoon dry mustard

salt and pepper to taste

1/2 cup chopped walnuts for garnish

Combine all liquid ingredients and mix well. Add shallots, dry mustard, salt and pepper.

Arrange haricot verts evenly on top half of 6 plates in a fan design. Place even amounts of roasted beets on center of plate where haricot verts meet; on bottom half of plate, arrange tomato wedges. Lace the salad with even amounts of dressing and sprinkle with chopped walnuts.