Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze - A Zest for

Ingredients

• 3/4 cup shallot rings (thinly sliced, about 4 medium )
• 1/4 cup rice flour (Adds crispness; gluten free)
• 1/3 cup neutral oil**
• 1 pound Haricot Vert Beans (cleaned and dried; flat ends trimmed)
• 1/2 cup purple radish* (peeled, sliced thinly (from one large))
• 2 teaspoons neutral oil**
• 1 pinch sea salt & pepper
• 2 teaspoon Miso Paste
• 2 teaspoons fresh lemon juice
• 2 teaspoons pure maple syrup (the real stuff)