The other night I didn’t have much time to throw together a dish for a dinner party. So I whipped up this hearty winter salad.
White Bean & Walnut Salad
3 cans cannellini beans, rinsed
1 jar kalamata olives, pitted and sliced in half
3 Maine carrots, shredded
1 1/2 cups crushed walnuts
6 springs of thyme, leaves removed from stems
Combine all ingredients in a mixing bowl.
1/4 cup red wine vinegar
Dash of balsamic vinegar
3/4 cup extra virgin olive oil
1 Tbsp. Maine maple syrup
1 Tbsp. Dijon mustard (I like Raye’s)
1 tsp. garlic powder
1 tsp. onion powder
Few thyme leaves
1 tsp. coarsely ground black pepper
Maine sea salt
Pour vinegars in a small mixing bowl. Whisk in salt a few pinches at a time until you achieve the right balance (not too salty, not too much acid). Then whisk in remaining ingredients. Pour over the salad, stir and chill for at least an hour.