Will spring ever get here? When the weather finally does turn and those glorious veggies finally make it to the market, this recipe is here to help them reach their fullest potential. Fresh peas and spring beans are blanched tender-crisp, then dressed with bright, fresh horseradish vinaigrette. I love to use preserved lemons in the vinaigrette, but if you don't have any, fresh lemon zest with a splash of its juice and a pinch of sugar is a great substitute and Meyer lemons are ideal. - Chef James

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