Minor change to my menu post – might as well post the recipe to go with the photo, right?
Spinach and White Bean Salad
Fresh spinach, 6oz (180gr)
1 can white beans, cannellini 15oz 9450gr)
3 – 4 shallots
2 tsp olive oil
1 tbs white Balsamic vinegar
1 tsp Dijon mustard
1 tsp Herbes de Provence
3 tbs olive oil – the good stuff
Slice shallots and sauté in 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. Divided the shallots and sprinkle on top. Serve.
For the week of January 11, we're having Ricotta Frittata; Seared Tuna with Mustard Cream; Spinach and White Bean Salad; Chicken Breasts stuffed with Prosciutto, Spinach and Cheese; Creamy Risotto, Tomato Meatball Soup and Chicken and Ricotta Enchiladas.
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