Step 1

In a medium bowl, toss the beans with 2 tablespoons of the Lemon Vinaigrette.

Step 2

Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.

Step 3

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.