Juice of 1/2 lemon

1 tablespoon champagne or rice vinegar

1/2 teaspoon honey

5 tablespoons extra virgin olive oil

1 head radicchio, cored and halved lengthwise

1/2 cup fresh mint leaves, stacked, rolled, and thinly sliced crosswise

1 1/2 cups (4 to 5 ounces) finely grated Parmigiano-Reggiano cheese (preferably grated using a rasp-style grater so it is nice and fluffy)

Freshly ground black pepper

1. Bring a large saucepan of water to a boil over high heat. Add the green beans and 2 teaspoons of the salt. Boil the beans until they are tender -- about 8 minutes. Drain the beans in a colander and run them under cold water to stop the cooking process. Set the green beans aside.

2. Whisk the lemon juice, vinegar, and honey together in a large bowl, and then slowly whisk in 4 tablespoons of the oil until the vinaigrette is creamy. Add the green beans and toss to combine.

3. Adjust an oven rack to the upper-middle position and heat the broiler to high. Place the radicchio on a rimmed sheet pan and drizzle with the remaining 1 tablespoon of oil, then season with the remaining 1/2 teaspoon of salt. Broil the radicchio until the exposed leaves become dark and crisp, about 5 minutes (watch the radicchio closely, as broiler intensities vary).

4. Transfer the radicchio to a cutting board, let cool slightly, and then thinly slice into ribbons. Add it to the green beans and toss to combine. Transfer to a platter and sprinkle with the mint leaves, cheese, and a few cracks of black pepper. Serve immediately

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)