Bring a pot of water to a boil. Blanch the beans and carrots, just for about 2 minutes—enough to remove their crunch. Drain, plunge into ice water to stop the cooking, and drain again.
Whisk together the Ricard or other liqueur, nam pla, soy sauce, lime juice, vinegar, ginger, canola oil, and sesame oil. Set aside. Arrange a portion of the mesclun on each of fo