Makes 6 servings

Credit for this dish goes to Chef Alain Passard of the restaurant
Arpège, in Paris, where I tasted it some years ago. What I loved most
about it were the immature green almonds sprinkled on top. They are
the perfect, tender-crisp foil for the juicy white peaches and succulent
green beans, an unusual little element whose delicacy is echoed with
almond oil on the green beans and in the vinaigrette.
Come midsummer, green almonds are in the marketplace, hidden in
their furry green shells. They are soft, juicy, and tender for just a moment before they begin to toughen up, develop their brown skin, and turn into the almonds we all know.

INGREDIENTS

FOR THE GREEN BEANS:

• 2 pounds (1 kg) green beans, trimmed
• 3 tablespoons almond oil

FOR THE VINAIGRETTE:

• 1 tablespoon raspberry vinegar
• ¼ teaspoon ne sea salt, or to taste
• 1 large shallot, minced
• 3 tablespoons almond oil
• 1 tablespoon extra virgin olive oil
• Freshly ground black pepper

FOR THE PEACHES:

• 2 pounds (1 kg) white peaches, peeled and pitted
• Sea salt and freshly ground black pepper
• ¾ cup (120 g) shelled green almonds (about 1½ pounds/625g in the shell)

PREPARATION

1. Bring 3 cups (750 ml) water to a boil in the bottom of a steamer. Steam the green beans until they are tender through but still a vivid green, 8 to 10 minutes. Transfer the beans to a large bowl and toss them with the almond oil. Reserve.
2. In a medium bowl, whisk together the vinegar and the salt. Add the shallot, whisk, then slowly whisk in the oils. Season lightly with the pepper.
3. Cut each peach into thin wedges. Add the peaches to the raspberry vinaigrette and toss gently.
4. To assemble the salad, evenly divide the beans among six serving plates. Top each plate with an equal amount of peaches. Dust with sea salt and black pepper. Sprinkle with the almonds and serve immediately.