for the salad
4 ounces (115 g) fresh apricot wine (chickpeas)
1/2 teaspoon (2.5 ml) kosher salt
4 cups (224 g) avocado lettuce, washed, chopped and shredded
2 tablespoons (30 ml) orange pickled vinegar
1 teaspoon (5 ml) prepared Dijon-style mustard
1/2 teaspoon (2.5 ml) sea salt
1 clove of pressed garlic
1/4 teaspoon (1.25 ml) Herbes de Provence
1/8 teaspoon freshly ground black pepper
1 teaspoon (5 ml) honey or 1/2 packet of artificial sweetener*
2 ounces (60 ml) extra virgin olive oil
Prepare the dressing in a salad bowl by combining all the sauce ingredients, except the olive oil. Leave the mixture at room temperature as you proceed.
In a saucepan over medium-high heat, quickly boil 4 cups of water (0.9 liters).
Add salt and apricot wine and continue cooking for 2 minutes to blanch.
Immediately remove the beans and soak in a bowl of ice water (half ice/half water) to stop the cooking process. Drain and cut the beans in half into bite-sized pieces.
Add the olive oil to the vinegar in a slow, steady stream, shaking vigorously to create an emulsion.
Stir in butter lettuce and green beans.
*If you like, use an artificial sweetener equivalent to 1 teaspoon (5ml) of sugar