1/2 cup frozen apple juice concentrate, thawed 2 tablespoons apple cider
vinegar 2 teaspoons vegetable oil or olive oil 2 teaspoons
Dijon mustard 1 teaspoon mustard seeds 12 ounces green beans,
trimmed, cut in half on deep diagonal 8 cups mixed baby salad greens,
packed 1 cup chopped sweet red onion* 4 large radishes, trimmed,
halved, thinly sliced
Boil apple concentrate in small saucepan over medium
heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar,
oil, mustard, and mustard seeds. Season vinaigrette to taste with salt and pepper.
Cook beans in medium pot of boiling salted water until crisp-tender, about
4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens,
onion and radishes. Toss with enough vinaigrette to coat.
* Use less onion
if it is not real sweet but stronger in flavor - it will overpower.