Warm White Beans, Mesclun Salad, and Mango Chutney
For the Beans:
1 1/2 cups White beans, picked over, soaked overnight
1/4 cup Olive oil
3 Garlic cloves, minced
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Carrot, 1/4 inch (.6 cm) dice
2 cups Chicken stock
1 Bay leaf
1/2 teaspoon Ground cumin
For the Vinaigrette:
1/4 cup Sherry vinegar
3/4 cup Olive oil
2 tablespoons Lemon juice
1/2 teaspoon Dry mustard
To taste Salt and black pepper
3 cups Mesclun (baby field greens) mix
Method:
Drain beans.
In the olive oil, sauté the vegetables for 3 minutes or until just soft.
Add the bay leaf and cumin, and sauté 1 minute.
Add the beans and stock, and simmer 30 minutes or until beans are tender. Add more liquid if necessary.
Combine all the vinaigrette ingredients; whisk to combine well.
Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss with all but 1/4 cup (2 ounces, 58 ml) of the vinaigrette.
Toss the mesclun mix with the remaining vinaigrette. Place the salad greens on plates with the warm beans. Garnish with Mango Chutney
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