½ pound new potatoes
¼ pound thin fresh green beans
¼ pound thin fresh wax beans
zest of two lemons, finely grated
juice of 1/2 lemon
1 cup crème fraiche
3-4 teaspoons fresh thyme leaves
fleur de sel or coarse salt to taste

1. Place new potatoes in a pot of salted water. Bring to a gentle boil and cook until a knife can go easily through the potatoes. Drain water from potatoes and allow to cool.

2. Bring another pot of salted water to a boil. Add the green beans and cook two to three minutes, depending on the thickness. Do not overcook, as you want to retain colour and crunch texture.

3. When cooked, remove the beans from the water and immediately immerse in ice water. Remove beans from water and drain well. Repeat process for wax beans.

4. In a small bowl combine lemon zest, lemon juice, crème fraiche and thyme. Mix well. Season with salt and pepper.

5. Cut new potatoes in half (if too large)

6. Cut beans into 1-½ to 2 inch pieces.

7. Place beans and potatoes in a large bowl and toss with lemon thyme crème fraiche.

8. Season with fleur de sel or coarse salt and freshly ground pepper.