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Salad with Navy Beans, Goat Cheese, Grape Tomatoes, and Warm Bacon Vinaigrette
THAT SUSAN WILLIAMS15Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup dried navy beans (picked over, rinsed and soaked overnight)
- 1 bay leaf
- 2 garlic cloves (smashed)
- 3 Tbsp. salt
- 2 cups peasant bread (or Tuscan or Italian, cut into 3/4" cubes)
- 2 Tbsp. extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1/4 lb. thick sliced bacon
- 2 shallots (large, finely chopped)
- 3 Tbsp. champagne vinegar
- freshly ground black pepper
- 1/2 lb. salad greens (I use the spring mix blend)
- 1/2 cup cherry tomatoes (any variety, any variety: I have used grape tomatoes, yellow tomatoes, heirloom mini-tomatoes, and mini-pearls, halved)
- 1/4 lb. goat cheese (mild, crumbled into 1" pieces)
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