Mushroom and Cannellini Beans on Arugula
Ingredients
Ingredients:
•1 tablespoon Calizo Extra Virgin Olive Oil with Lemon
•1 red onion, thinly sliced
•Salt and freshly ground black pepper
•1/2 poundshiitake mushrooms, stemmed and sliced 1/2 inch thick
•1 (15.5-oz.) can cannellini or white beans, rinsed
•1 tablespoon sherry vinegar
•1/2 fresh thyme, finely chopped
•1/4 teaspoon Calizo Hot Sauce
•5 cups arugula
Dressing
•2 tablespoons sherry vinegar
•1 tablespoon shallots, finely chopped
•1/2 tablespoon Dijon mustard
•Heat the Calizo Extra Virgin Olive Oil with Lemon in a skillet over medium-high heat until shimmering. Add the onions, season generously with salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until tender, 5 minutes.
Add the shiitake and continue cooking, stirring occasionally, until wilted and soft, about 5 minutes. Off the heat, stir in the beans, vinegar, thyme, and pepper flakes. Season to taste with salt and pepper and let cool.
•Rinse, chop and spin dry the arugula and make the dressing.
•In a large bowl, gently toss the arugula with enough of the dressing to lightly coat. Season to taste with salt and pepperand the Calizo Hot Sauce. Arrange the arugula in a large serving bowl and top with the bean and mushroom mixture. Drizzle with some of the remaining vinaigrette and serve.