In a small glass jar, whisk together four tablespoons olive oil, two tablespoons verjus, one teaspoon honey and season to taste with sea salt and ground pepper. Taste beans for doneness, skim beans from soup pot, rinse beans and add beans to the dressing and let beans marinade for five minutes.
Thinly slice one cup radishes. Wash and dry two cups pea shoots. Slice one half cup green onion whites and greens, separating the individual sliced green onions whites into rings.
Per salad, plate one half cup radish slices with one cup pea shoots and one-two tablespoons green onions. Sprinkle salad with one half cup marinated beans, drizzle with one tablespoon dressing and a sprinkle of sea salt and ground pepper.
Kristin Celeste Shroeger of Traverse City is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.