Instructions

1. Using a bean slicer, shred the runner beans into long strings, then cut them half. Put them in a pan of boiling water and blanch for 2 minutes, then drain and rinse under cold water.
2. Cut the fennel into thin slices, reserving the fronds, then scatter the fennel pieces into a bowl. Add the runner beans.
3. Mix the mustard, oil, honey and lemon juice. Taste and adjust it to your liking.
4. Pour over the beans and fennel, toss gently.
5. Chop the fennel fronds and sprinkle over the salad.