Ingredients

• 2 T sherry vinegar
• 1 T Dijon mustard
• 1 T tarragon, minced
• 1 t garlic, minced
• 4 T extra virgin olive oil
• 15 oz cannellini beans, rinsed & drained
• 1 med tomato, 1/2-inch dice
• 1 lg shallot, thin slice
• 12 ea jumbo shrimp, raw
• 1 hd red-leaf lettuce, bite-size pieces

Instructions

1. Whisk together the oil, vinegar and mustard, then mix in the tarragon, shallot, and garlic. Season to taste.
2. Toss the beans and tomato in one-third of the dressing, then toss the lettuce in a second one-third of the dressing.
3. Season the shrimp, saute until done, then toss in the remaining dressing.
4. Plate the lettuce, garnish with the bean mixture, top with the shrimp and serve.

Source: Fine Cooking, Aug/Sept 2006

Contributed by: Skip