White Bean (Cannellini) and Radish Salad

Total time: 20 minutes
    Radishes are so plentiful in the spring, and/or it's easy to grow your own.  The beans and vinaigrette tone down the heat, letting their flavor shine.

 Ingredients:

• 1 3/4 cups (15oz, 450gr) white beans (cannellini)
• 1/2 cup sliced radishes
• 1 tbs freshly snipped chives   substitute 1 tsp dried
• 1 clove garlic, minced
• 1 hard boiled egg
• lettuce or spinach leaves, a few for serving
• Vinaigrette:
• 1 tbs tarragon white wine vinegar
• 1 tbs fresh lemon juice
• 1 tbs snipped fresh chives    substitute 1 tsp dried
• 1 clove garlic
• 2 tsp Dijon-style mustard
• 3 tbs salad olive oil 

 Instructions:

• Cook egg if needed 
• Drain and rinse beans and put in a medium bowl.
• Slice radishes, mince garlic, snip chives and add all to beans. 
• Add vinaigrette and toss gently. 
• When eggs are cooked, peel and chop coarsely. 
• Add to bean salad and mix lightly. 
• Arrange 3 - 4 nice lettuce leaves on salad plates, put bean salad on top and serve.
• Vinaigrette:
• Mince garlic, snip chives and put in medium bowl with vinegar, lemon juice and mustard.  Whisk well. 
• Slowly add oil whisking constantly.  It should incorporate as you add it.  If it does not, stop adding oil for a few moments and just whisk.  Continue until all oil is added.  Add salt and pepper if desired.