For the dressing:
Zest and juice of 1 lemon
2 tablespoons Sicilian Lemon White Balsamic Vinegar
⅓ cup Lemon Olive Oil
For the salad:
12 ounces shelled butterbeans (fresh or frozen)
1 bunch radishes, very thinly sliced
½ cup chopped dill fronds
½ cup tarragon leaves
½ cup torn mint leaves
Make the dressing: Combine ingredients in a lidded jar and shake vigorously.
Make the salad: Prepare an ice bath. Blanch butterbeans in salted boiling water for 2 minutes, then shock in ice bath. Drain and cool butterbeans. In a medium bowl, toss butterbeans, radishes, and herbs with dressing.