Servings: Serves 6
To make lemon oil: In a small saucepan, combine all ingredients; heat over medium-low heat until oil is hot and small bubbles begin to appear. Transfer to a bowl; cool to room temperature. Cover and let stand at room temperature overnight. Strain before using.
To make vinaigrette: In a medium bowl, whisk together all ingredients until blended.
To prepare salad: Bring a large pot of lightly salted water to a boil. Add asparagus; cook until just tender, about 2 minutes. Drain in colander, rinse with cold water until cool, and then drain again. Repeat with beans, cooking about 1 minute before draining.
In a large bowl, combine greens, pistachios, asparagus and beans. Add vinaigrette and toss. Serve immediately.
From the May 2005 issue of O, The Oprah Magazine
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