Salad with Green Beans, Mozzarella, Tomatoes, Pine Nuts and Raisins
Trim the beans, rinse, pinch back ends and blanch for 6-8 minutes in boiling salted water, remove, rinse with cold water, drain well. Peel the onion and chop finely. Rinse the tomatoes and cut into quarters. Rinse the lettuce, dry, tear into bite-sized pieces. Drain the mozzarella.
Arrange all ingredients on plates. For dressing, stir together vinegar, oil and honey, season with salt and pepper, mix with onions and drizzle over the salad. Toast the pine nuts in a dry frying pan, sprinkle with the currants over the salad and serve.