Pinzimonio with Olio Nuovo

Ingredients

• 1 large carrots peeled
• 4  celery stalks 
• 1 large bulb fennel 
• 0.3 pound tiny beans french
• 0.3 cup parmigiano-reggiano freshly grated
• 8 large radishes 
• 1 large bell pepper red
• 0.3 cup red wine vinegar 
• 4 large scallions 
• 4 servings sea salt 
• 1 large bell pepper yellow
• 1 cup olio nuovo 
• 1 cup olio nuovo 

Equipment

• bowl

Directions

1. Cut all vegetables into fancy shapes. Blanch and refresh the green beans.
2. Serve displayed in a basket with the condiments placed into smaller plates or bowls separately.