Green Beans and Radish Salad

A chile-infused honey compliments the spicy radishes and gives the green beans some sweet heat

1 lb. green beans, trimmed
1/4 cup extra-virgin olive oil
1/2 lb. radishes, trimmed and quartered
2 cloves garlic, chopped
1 tbsp. honey, preferably chilli honey
Salt and freshly ground black pepper, to taste


Bring a large pot of salted water to a boil over high heat. Blanch green beans until crisp-tender, 3 to 4 minutes. Drain and quickly plunge green beans into a bowl of ice water, to cool them. Drain. Heat oil in a large skillet over medium heat. Add green beans, radishes, and garlic and cook until vegetables are soft, about 5 minutes. Add honey, season with salt and pepper to taste, and cook until vegetables are just beginning to caramelize, about 2 to 3 minutes more. Transfer salad to a large bowl; set aside to let cool slightly. Season salad with salt and pepper to taste and divide between 4 small plates. Serve at room temperature.