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White Bean and Chard Salad with Warm Dijon Vinaigrette

4 cups cooked white beans, drained and at room temperature

1 cup baby chard, washed and dried

1/2 cup baby beet leaves, washed and dried

¼ cup chopped parsley

½ teaspoon chopped rosemary

½ teaspoon chopped oregano

¼ cup chopped scallions or green onions

1 tomato, cut into 1/2 inch cubes (you can choose to substitute ½ cup canned petite diced tomatoes, drained, if you choose)

½ cup kalamata olives, pitted, drained and chopped

½ cup feta cheese or goat cheese

2 cloves garlic, minced

2 tablespoons Dijon mustard

½ teaspoon each salt and coarse ground black pepper

2-3 tablespoons lemon juice (decide how much to use based on your taste)

½ cup olive oil

Shred the beet and chard leaves- you can use your hands to tear them into little pieces if you like. Combine the shredded greens, white beans, herbs, green onions, and olives in a large bowl. Fold them all together, then gently fold in the tomato and cheese.

In a small sauté pan or sauce pan, heat 1 tablespoon of oil. Add the garlic, but do not brown. (You just want to warm the garlic and oil, not necessarily cook it. The idea is to flavor the oil and sweeten the garlic’s flavor). Stir in the mustard, salt and pepper and lemon juice. Whisk in the olive oil until dressing is emulsified and warmed throughout.

Pour dressing over beans, mixing carefully so not to crush the tomato.

Serve slightly warm or at room temperature.

© Josie Ross

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