Escarole & Bean Salad w/ Fennel & Gruyere

Recipe from the Wyllie Fox Farm Kitchen

1 cup white beans, drained
Mustard Vinaigrette (recipe follows)
1 tbsp chives or green onions, sliced thin
2 tbsp flat-leaf parsley, chopped
1 tsp fresh tarragon, finely chopped
1 small fennel bulb, thinly sliced
3 oz. Gruyere cheese, cit into matchsticks
salt & pepper, to taste
12 cups escarole or blend of escarole, romaine, endive & radicchio
2 tbsp butter
2 slices rye bread, cut into cubes for croutons

Toss the beans with half of the vinaigrette, herbs, fennel & cheese.  Season with salt (if needed) & pepper, to taste. 

Melt the butter in a skillet, add the bread cubes & toss them well.  Fry over low heat until brown & crisp all over, shaking the pan often so they don’t burn.  Allow to cool.

Toss the greens with the remaining vinaigrette.  Add the beans & croutons, toss again & serve.

Serves 4-6

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