Lemony White Bean Salad with Ham
INGREDIENTS:
- 8 SLICES FARMER JOHN SLICED HAM
- 2 TSP. DIJON MUSTARD
- JUICE FROM ONE LARGE LEMON
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 1/4 TSP. SEA SALT
- 1/4 TSP. PEPPER
- 1/4 TSP. HONEY
- 1 CAN WHITE BEANS, DRAINED AND RINSED
- 1/4 CUP PARSLEY LEAVES, CHOPPED
- 1/4 CUP GRATED PARMESAN CHEESE
- 6 CUPS ARUGULA
DIRECTIONS:
- MAKE THE DRESSING. WHISK THE MUSTARD, LEMON JUICE, OLIVE OIL, SALT, PEPPER AND HONEY IN THE BOTTOM OF A LARGE BOWL UNTIL CREAMY.
- ADD THE BEANS, PARSLEY AND PARMESAN TO THE BOWL WITH DRESSING. GENTLY TOSS UNTIL WELL COATED. IF MAKING AHEAD, COVER AND REFRIGERATE UP TO 3 DAYS.
- ADD ARUGULA AND GENTLY TOSS UNTIL DRESSED. DIVIDE THE SALAD BETWEEN FOUR SALAD PLATES, AND THEN TUCK THE HAM INTO THE SALAD. SERVE.
Lemony White Bean Salad with Ham
INGREDIENTS:
- 8 SLICES FARMER JOHN SLICED HAM
- 2 TSP. DIJON MUSTARD
- JUICE FROM ONE LARGE LEMON
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 1/4 TSP. SEA SALT
- 1/4 TSP. PEPPER
- 1/4 TSP. HONEY
- 1 CAN WHITE BEANS, DRAINED AND RINSED
- 1/4 CUP PARSLEY LEAVES, CHOPPED
- 1/4 CUP GRATED PARMESAN CHEESE
- 6 CUPS ARUGULA
DIRECTIONS:
- MAKE THE DRESSING. WHISK THE MUSTARD, LEMON JUICE, OLIVE OIL, SALT, PEPPER AND HONEY IN THE BOTTOM OF A LARGE BOWL UNTIL CREAMY.
- ADD THE BEANS, PARSLEY AND PARMESAN TO THE BOWL WITH DRESSING. GENTLY TOSS UNTIL WELL COATED. IF MAKING AHEAD, COVER AND REFRIGERATE UP TO 3 DAYS.
- ADD ARUGULA AND GENTLY TOSS UNTIL DRESSED. DIVIDE THE SALAD BETWEEN FOUR SALAD PLATES, AND THEN TUCK THE HAM INTO THE SALAD. SERVE.
Lemony White Bean Salad with Ham
INGREDIENTS:
- 8 SLICES FARMER JOHN SLICED HAM
- 2 TSP. DIJON MUSTARD
- JUICE FROM ONE LARGE LEMON
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 1/4 TSP. SEA SALT
- 1/4 TSP. PEPPER
- 1/4 TSP. HONEY
- 1 CAN WHITE BEANS, DRAINED AND RINSED
- 1/4 CUP PARSLEY LEAVES, CHOPPED
- 1/4 CUP GRATED PARMESAN CHEESE
- 6 CUPS ARUGULA
DIRECTIONS:
- MAKE THE DRESSING. WHISK THE MUSTARD, LEMON JUICE, OLIVE OIL, SALT, PEPPER AND HONEY IN THE BOTTOM OF A LARGE BOWL UNTIL CREAMY.
- ADD THE BEANS, PARSLEY AND PARMESAN TO THE BOWL WITH DRESSING. GENTLY TOSS UNTIL WELL COATED. IF MAKING AHEAD, COVER AND REFRIGERATE UP TO 3 DAYS.
- ADD ARUGULA AND GENTLY TOSS UNTIL DRESSED. DIVIDE THE SALAD BETWEEN FOUR SALAD PLATES, AND THEN TUCK THE HAM INTO THE SALAD. SERVE.