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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 to 6