As promised - the CA Native Plant Symposium Bean Salad.
Like all good cooks, measuring is intuitive to the Manzanita Chef, Carrie Clough. How generous of her to take time from her busy schedule to send me this recipe. The bean salad was a medley of red, brown and white beans. I knew I tasted dill. Have fun with this recipe, make it your own and serve it warm.
"For the bean salad, there were carrots caramelized in olive oil, thinly sliced shallots, half of which were caramelized, half left raw, a little fresh dill, plenty of local olive oil, sea salt, and a lemon-sherry vinegar dressing which had lemon juice, lemon zest, sherry vinegar, honey and brown sugar (but you could use just honey). The beans were from Tom Shepherd, who is a farmer located in the Carpinteria area. He has the best beans - I especially love his limas."