Wakame and Bean Salad

Ingredients:

• 4 ounces wakame seaweed or 1/2 cup wakame seaweed
• 2 cups water
• 1 15 ounce can cannellini beans rinsed and drained
• 1 cup radish thinly sliced
• 3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar
• 1 tablespoon mirin sweet sake or 1 tablespoon dry sherry
• 1 tablespoon Dijon mustard
• 2 tablespoons sesame oil
• pepper freshly ground to taste
• 1/4 cup hazelnuts toasted peeled and crushed refer to directions below

Steps:

• Soak the wakame in the water for about 15 minutes Drain slice off the tough ribs and discard; cut the tender parts into -inch squares Toss with the beans and radishes in a large bowl and set aside
• In small bowl which together the vinegar mirin or sherry mustard oil and black pepper Toss with the beans radishes and wakame
• Sprinkle with the toasted hazelnuts
• TOASTING AND PEELING HAZELNUTS
• Preheat oven to 350F
• Spread the nuts on a baking sheet and bake for about 10 minutes or until toasted Wrap the nuts in a towel and let steam for 1 minute Rub the nuts with the towel to remove the skins then cool