Blanch the beans and snow peas in boiling water for 2-3 minutes then refresh under cold water. Drain well.Whisk the garlic, mustard and cider vinegar together. Add the olive oil gradually and whisk until thickened. Pour the dressing over the vegetables while they are still warm. Set aside to cool.Toss with the Parmesan, sundried tomatoes and basil. Garnish with micro-greens. Season to taste. Text and image: Ideas magazine
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