Marinated Butter Beans & Artichokes
Ingredients:
- 3 tbsp ZONA red wine vinegar
- 1/4 cup plus 2 tbsp olive oil, divided
- Sea salt and ground black pepper, to taste
- 1 cup cooked butter beans
- 1 cup jarred artichokes, cut into quarters
- 1/4 cup thinly sliced fresh radish
- 1/4 cup minced fresh chives
- 1 sprig fresh rosemary, leaves removed
- 1 tbsp apple cider vinegar
- 1 small seedless cucumber, sliced thinly lengthwise
- 4 oz part-skim mozzarella cheese, shaved
- 4 oz fresh arugula
- 1/4 cup sliced pickled eggplant
Preparation
- Prepare vinaigrette: In a small bowl, combine Banyuls vinegar and 1/4 cup oil with salt and pepper. Set aside.
- In a medium bowl, combine remaining 2 tbsp oil with red wine vinegar. Add beans, artichokes, radish, chives and rosemary and toss to combine. Set aside until ready to assemble salad.
- In a small bowl, toss apple cider vinegar with cucumber. Set aside.
- Assemble salad: Divide cucumber slices evenly among 4 plates and top each with 1 oz cheese. Layer quarter of vegetable mixture over top, then finish with arugula, dividing evenly.
- Garnish with eggplant, dividing evenly, and a spoonful of vinaigrette.
