Instructions: Make the vinaigrette. In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.

Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely.

Drain in a colander and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannelloni, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.

This recipe yields 4 servings.

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