• 5 radishes, unpeeled, trimmed, coarsely chopped
• 1/2 cup olive oil
• 2 tablespoons Sherry wine vinegar
• 1 tablespoon honey mustard
• 1/2 teaspoon minced garlic
• 1 1/2 pounds slender green beans, trimmed
• 4 cups mixed greens (such as red leaf lettuce and baby spinach), torn into bite-size pieces
• 1 red onion, thinly sliced
• 2 large radishes, sliced paper-thin (optional) 

Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)

Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.

Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired. 

Serves 8.