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1. Bring a pot of salted water to a boil to blanch the beans in.
2. Trim BEANS and cut really long ones in half. Cook them in the boiling water for 3 minutes and refresh in cold running water.
3. Slice RADISHES lengthwise into 6 wedges each.
4. Crush GARLIC and chop fine.
5. In a spaceous sauté pan or wok heat OLIVE OIL until Garlic sizzles well, then add Radishes and fry stirring for a couple of minutes.
6. Turn heat up high and stir in Beans, Drizzle HONEY over the vegetables and stir to coat them. Continue to fry stirring until honey just starts to carmelize, season with SALT and PEPPER. Turn off heat and set the pan on a cooling surface for a minute, then stir in VINEGAR.