Spinach and White Bean Salad
Total time: 25 minutes
Spinach and white beans with a light vinaigrette and topped with crispy shallots makes a lovely, first course salad. We want the shallots to be brown and crisp rather than soft and caramelized. Thus we are cooking them a bit faster and without sugar or stock.
Ingredients:
- 3oz (90gr) fresh spinach
- 1 3/4 cup (15oz, 450gr) white beans, cannellini
- 3 shallots
- 2 tsp olive oil
- 1 tbs white Balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp Herbes de Provence
- 3 tbs good olive oil
Instructions:
- Slice shallots and sauté in 2 tsp oil over medium heat until brown and crispy, 20 minutes. Do not let burn.
- Open, drain and rinse beans.
- Wash spinach if necessary. Tear, if needed, and put into a salad bowl.
- Whisk together vinegar, mustard and herbs.
- Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.
- Add about half to the spinach and toss well to coat - tongs work well.
- Arrange on 2 plates.
- Add the remaining dressing to the beans and stir to combine.
- Arrange the beans on top of the spinach.
- Divide the shallots and sprinkle on top. Serve.