1 15 ounce can cannellini beans rinsed and drained
1 cup radish thinly sliced
3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar
1 tablespoon mirin sweet sake or 1 tablespoon dry sherry
1 tablespoon Dijon mustard
2 tablespoons sesame oil
pepper freshly ground to taste
1/4 cup hazelnuts toasted peeled and crushed refer to directions below
Steps:
Soak the wakame in the water for about 15 minutes Drain slice off the tough ribs and discard; cut the tender parts into -inch squares Toss with the beans and radishes in a large bowl and set aside
In small bowl which together the vinegar mirin or sherry mustard oil and black pepper Toss with the beans radishes and wakame
Sprinkle with the toasted hazelnuts
TOASTING AND PEELING HAZELNUTS
Preheat oven to 350F
Spread the nuts on a baking sheet and bake for about 10 minutes or until toasted Wrap the nuts in a towel and let steam for 1 minute Rub the nuts with the towel to remove the skins then cool
