Preparation

• Pour both oils into a 2-quart saucepan, and gently heat until just warm, about 1 minute. Add the garlic, scallions, coriander, chile, and lemon zest. Take off the heat and let steep for at least 1 hour, stirring occasionally.
• Have ready a bowl of ice water. Bring a 6-quart saucepan of well-salted water to a boil. Add the green beans and boil until crisp-tender, about 2 minutes. Drain and plunge into the ice water. Once cool, drain and set aside.
• In a large mixing bowl, toss the green beans with the spinach and mint. Drizzle the coriander oil though a fine-mesh sieve over the green beans and spinach, pressing on the solids. Add the lemon juice to the salad, and toss. Season to taste with salt, and serve topped with the sesame seeds.