Warm White Bean and Arugula Salad
Makes 2 Servings
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1 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 tsp white vinegar
½ lemon, juiced
1 tsp sugar
1 15oz can cannelloni beans, drained and rinsed
1 bunch arugula leaves (or 5oz baby arugula)
In a medium skillet, heat the oil, shallot, and garlic until they begin to lightly fry. Whisk in the vinegar, lemon juice, and sugar. Toss the beans in the vinaigrette and allow to warm on a low flame. When the beans are heated through, remove from the heat and toss with the arugula. Season with salt, and serve immediately alongside the trout.