This salad is fantastic at the beginning of spring when the green beans are nice and young and the citrus is still in good shape. It’s the perfect kind of salad to have on a cooler day as the spice of the nduja and the sweetness of the citrus are lovely and warming. Nduja is a cured pork sausage from southern Italy. It comes in the form of a paste and packs a real punch. If you like it milder or hotter, adjust the amount. Good Italian butchers will stock it. However, if you can’t find it, buy some chorizo, remove the skin and process the meat in a blender to form a sausage paste and continue with the recipe. You can try other beans or peas, such as snow peas, sugar-snaps, flat beans or roman beans. You can also use any sweet citrus in place of tangelo, such as tangerine, mandarin or orange.