Peaches, peas, and beans summer salad

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From the excellent First Mess Cookbook, by Laura Wright. 

This is a colorful and vibrant salad that takes advantage of juicy fruit and a crunchy garnish. The dressing is super simple by design, allowing all of the seasonal flavors to shine through. 

Dressing:

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon gluten-free tamari soy sauce

2 tablespoons sunflower oil

salt and pepper, to taste

Salad:

3/4 pound young green (or yellow or burgandy) string beans, trimmed

2 ripe, but firm, peaches

1 small shallot, peeled and sliced paper thin

large handful of snap peas, trimmed and sliced down the middle

salt and pepper, to taste

1/4 cup chopped fresh basil leaves

1/4 cup whole toasted almonds, coarsely chopped

1. Make the dressing: In a small jar with a tight-fitting lid, combine the balsamic vinegar, Dijon mustard, tamari, sunflower oil, salt, and pepper. Tightly secure the lid, and shake the jar vigorously until the dressing has a smooth consistency. Set aside. 

2. Make the salad: Bring a medium saucepan of water to a boil. Salt the water and then throw in the trimmed green beas. Blanch the beans for 3 minutes or until tender and crisp. Drain the beans and place them in a bowl of ice water to cool immediately. 

3. Remove the pits from the peaches and cut the fruit into thin slices. In a large bowl, combine the sliced peaches, shallots, and snap peas. Drain the green beans and lightly dry them. Add the beans to the large bowl. Season the salad with salt and pepper. 

4. Pour the dressing over the vegetables and peaches, and toss lightly to combine. Scatter the chopped basil and almonds over the top, and serve.