Warm Chorizo and White Bean Salad
1 can butter beans, drained
1 can cannellini beans, drained
1 stick Spanish chorizo, sliced thin and quartered
1/2 large shallot, sliced thin
1 tbls olive oil
3 tlbs lemon juice (For a kick, use the Good Morning Lemon Elixir)
1/2 large shallot, minced
1 tsp grainy mustard
1/4 cup olive oil
1/2 tbls maple syrup
pink salt and black pepper
Arugula
flaky sea salt
pomegranate molasses (or black strap molasses)
Toasted sliced almonds
Whisk together the dressing- adjust seasoning as needed, set aside.
Heat olive oil in a large skillet, add the shallots until softened, 3 minutes. Add the beans and chorizo, tossing often to warm throughout. Drizzle in half of the dressing, toss well. Simmer 1 minute, remove from heat.
Pour the bean into a serving dish. Pile the arugula along one side of the dish. Drizzle the whole thing with the remaining dressing, a couple pinches of flaky sea salt and a few drizzles of pomegranate molasses and toasted sliced almonds.
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