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In a medium bowl, toss the beans with 2 tablespoons of the Lemon Vinaigrette.
Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.
Drizzle with remaining dressing and top with fresh mint and pecorino, if using. Season to taste with more salt and pepper and extra squeezes of lemon, if desired.