Ingredients:

  • 1 lb fresh garlic scapes, cut into 2-inch lengths
  • 1/2 lb fresh green beans, trimmed and halved
  • 1 cup cherry tomatoes, halved
  • 4 cups baby arugula or spinach
  • 1/4 cup toasted slivered almonds or pine nuts
  • 1/2 cup garlic scapes, finely chopped
  • 1/2 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Drop the 2-inch garlic scape pieces and green beans into the water and boil for exactly 2 minutes.
  3. Immediately plunge the vegetables into a bowl of ice water for 2 minutes to lock in the color, then drain and pat dry.
  4. Place the finely chopped scapes, lemon juice, vinegar, mustard, honey, salt, and pepper into a blender.
  5. While the blender is on low, slowly drizzle in the olive oil until the dressing is thickened and creamy.
  6. In a large bowl, combine the blanched scapes, green beans, cherry tomatoes, and arugula.
  7. Pour the garlic scape dressing over the vegetables and toss gently until coated.
  8. Fold in the toasted almonds just before serving.