Blistered Tomato & White Bean Salad

Serves: 8

Ingredients

• 1 Tablespoon olive oil

• 2 cups cherry Tomatoes

• Salt

• Fresh cracked black pepper

• 6-8 cups arugula washed dried

• 1 15 oz. can white beans drained and rinsed

• 1 large shallot, chopped

• 1 container mushrooms, sliced

• 1/2-1 cup parmesan

For the Dressing

• 1 clove garlic, minced

• 1 1/2 tsp Dijon mustard

• 1/4 cup red wine vinegar

• ¼ cup Olive oil

• 2 tbsp light mayo or Greek yogurt

• 1 tsp thyme

• 1/2 tsp Sea salt

• 1/4 tsp Black pepper

Method

1. Heat olive oil in a medium pan over medium-high heat. Add the mushrooms and cook until soft. Remove the mushrooms and set aside.

2. Add the tomatoes with an extra drizzle of oil and let them sit in the pan for 1-2 minutes to start blistering.

3. Sprinkle with the salt and pepper and shake the pan back and forth to coat tomatoes. Continue to cook 3-5 minutes until skin starts to shrink and tomatoes are charred on all sides.

4. Reserve.

5. Add arugula to a large serving bowl.

6. Add white beans, shallot, mushrooms, and blistered tomatoes to the arugula.

7. Drizzle with the dressing and finish with parmesan and a crack of salt.