Bean and radish salad with tarragon

Ingredients

• ½ lb cooked Flageolet Beans, cooled and strained

• 3 anchovy filets, minced

• 2 green onions or green garlic (white and green parts), thinly sliced

• ½ unwaxed lemon, seeds removed and finely chopped

• 1 tbsp lemon juice, plus more to taste

• 1 tsp honey

• 2 tbsp olive oil, plus more for serving

• Salt and freshly ground black pepper

• 1 bunch radishes, trimmed and thinly sliced

• Scant ½ cup tarragon leaves

• Crusty bread, for serving