White Bean, Arugula and Dill Salad with Tarragon Dressing
|2||15-ounce cans Great Northern Beans, rinsed and drained|
|3||sprigs fresh dill, chopped|
|1||small bunch fresh arugula, stemmed and chopped|
|½||cup diced onion|
|1||clove garlic, peeled|
|2||tablespoons tarragon vinegar|
|½||teaspoon Dijon mustard|
|2 to 3||drops white wine Worcestershire sauce|
|Coarse salt and freshly ground black pepper, to taste|
|¼||cup olive oil|
In a large mixing bowl, gently stir together beans, dill, arugula, and onion; set aside.
To the bowl of a mini-food processor, add garlic, tarragon vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper. Process until the mixture is smooth. Add olive oil and process until the dressing is creamy. Pour it over the beans, toss well, cover, and chill 2 hours or overnight.
Recipe serves 6.