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Combine the big, creamy goodness of Scarlet Runners with the peppery bite of Ancho Cress and you've got a winning salad. Ancho Cress is available from specialty growers like my pals at Star Route Farms. If unavailable, try a mix of water cress and nasturtium leaves.

Scarlet Runner beans, cooked, cooled and strained
Ancho Cress, washed and dried
Olive Oil (we like Bariani)
Balsamic Vinegar (again with the Bariani!)
Dry Goat Cheese (we like Achidinha)
Garlic, chopped
Salt & Pepper

In a bowl, make a dressing with the oil, vinegar, garlic, salt and pepper. Add the cooked beans and cleaned greens and gently toss until well distributed. Dust with cheese and serve at room temperature.