Ingredients

Preparation 20 minutes

1 tablespoons white sesame seeds
4 ounces Chinese long beans (snake beans) or other green beans
1 tablespoon extra-virgin olive oil
2 red chilies, finely sliced
1 cup arugula greens
4 cups other salad greens
2 Asian pears, or 4 red-skinned pears
Juice of 1 lime
1 cup macadamia nuts, unsalted
1/4 cup macadamia nut oil (olive oil can be used)
Salt and freshly ground black pepper

Directions

Toast the sesame seeds in a dry skillet, stirring frequently, for several minutes or until lightly golden. Set aside.

Fill a large bowl with cold water and ice. Bring a medium pot of water to a boil and blanch the beans for about 3 minutes or until al dente. Remove the beans from the boiling water and plunge into ice water to stop cooking.

Drain the beans and pat dry. Pour 1 tablespoon of olive oil in a large bowl, then add the beans, chilies and greens. Toss gently to coat.

Slice the pears into wedges and cut out the core. Brush the wedges with lime juice, then add to the salad and toss.

Arrange the salad on 4 plates. Sprinkle with macadamia nuts, sesame seeds, salt and pepper. Drizzle with macadamia oil and serve. Makes 4 servings.