SPRING SALAD WITH CECI BEANS

A special salad for two can be supper. Add poached shrimp if desired. 

• 1 bunch arugula
• 2 large radishes, sliced thin
• 1/3 cup very small cucumber, sliced thin
• 1/2 lemon
• 1 cup Valgri Ceci Beans [2], drained
• 3 new potatoes, steamed just until tender, and quartered
• 1 bunch (about 1/2 pound) pencil-thin asparagus, ends snapped off and steamed until crisp/tender
• 1/4 pound Ricotta Salata [3], crumbled
• 2 tablespoons chopped parsley
• 3 leaves basil, chopped

DRESSING

• 1/4 cup Forum Chardonnay Vinegar [4]
• 3-4 leaves basil, chopped
• Salt, pepper to taste
• 1 tablespoon Dijon mustard
• 1/4 to 1/3 cup Terre Bormane Extra Virgin Olive Oil [5]

In two salad bowls, layer first arugula, then radishes and then cucumbers. Sprinkle with a few drops of lemon juice. Layer on potatoes and then ceci beans. Sprinkle with lemon juice, salt and pepper, and 1 tablespoon chopped parsley. Layer asparagus over the top of the vegetables, and then the ricotta.

For the dressing, in a small bowl using a whisk or in a jar with a screw top, mix vinegar, basil, mustard, salt and pepper until emulsified. Add the olive oil and whisk or shake until emulsified. This will be a thin vinaigrette.

Sprinkle remaining parsley and basil on salad. Pour dressing over salad, and serve.