White Beans, Arugula & Basil Salad

Easy to assemble. You can have lunch ready in a few minutes. Rich enough to serve on its own. The flavors are complex with the addition of fresh Basil and peppery Arugula. We often serve it in the summer with a glass of Rose.
Simply chop a red onion, a few tomatoes and fresh basil leaves and mix together.
Drizzle a French Mustard Vinaigrette over the salad and mix well. Serve immediately.

1 Small can of White beans – rinsed
1 Small red Onion diced
3 Ripe tomatoes, chopped or cut in half if you use the small ones
1/4 Cup fresh Basil leaves, cut finely – chiffonade
2 Bunches of Arugula, trimmed and washed
4 Basil Sprigs for garnish
Salt & Pepper

1 Teaspoon Dijon Mustard
1/4 Cup of Olive Oil
3 Tablespoons of Red Wine Vinegar – Tarragon vinegar works also very well
1 Garlic clove finely chopped
1 French Shallot finely minced
1 Tablespoon of Orange Marmelade, Maple Syrup also works well.

Dice a small red onion and place in a bowl. Combine the other ingredients and mix well.
For the Vinaigrette – I use a small jar and start with the Dijon Mustard, garlic and shallot and Olive Oil and shake very well. The mixture becomes quite thick. Add all the other ingredients and mix well.
I use the same jar over and over again and top off with Olive Oil and Vinegar as needed.

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