Green Papaya Salad with Tomatoes and Basil

Preheat the oven to 350°. In a pie plate, toast the nuts until golden, about 10 minutes. Let cool, then coarsely chop.

In a food processor, combine the chiles, garlic, lime zest and juice, fish sauce, honey and salt. Puree until smooth.

In a medium bowl, toss the papaya with the green beans, tomatoes, basil and cilantro. Add the vinaigrette and toss again. Fold in the nuts and serve.