Ingredient note: A wide variety of infused olive oils and vinegars can be purchased at grocery stores, or if you are an adventurous home cook you can make your own. Regular olive oil may be substituted for the scallion-infused olive oil and rice vinegar may be substituted for the wild leek vinegar used in this recipe.

Crush 1/2 cup raw peanuts and dry roasted peanuts in a small metal saute pan over low heat for a few minutes, until slightly browned.

In a glass jar, mix together 2 tablespoons wild leek vinegar, 2 tablespoons scallion-infused olive oil, 2 tablespoons roasted peanut oil, 1 tablespoon peanut butter, 1 teaspoon honey, 1 teaspoon chile pepper flakes, 1/2 teaspoon sea salt and 1/2 teaspoon white pepper.

Wash and dry vegetables. Trim ends from 2 cups of green beans and 2 cups of yellow beans. Cut beans in half and place in a large glass mixing bowl. Slice 1 medium shallot and separate into rings. Slice 2 tablespoons scallion. Remove 1/4 cup parsley leaves from stems. Add all ingredients to the bowl with the beans, fold in the dressing and let the salad rest for ten minutes. Stir the roasted peanuts into the salad before serving with a sprinkle of flake finishing salt.