Heidi Swanson's Ayocote Bean And Mushroom Salad

Shallot vinaigrette 1/3 cup minced shallots 1/3 cup red wine vinegar 1/4 teaspoon fine grain sea salt 4 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4 cups cooked Ayocote Negro beans (see above for more options) 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds 1 big handful of shredded radicchio and/or kale micro greens or chopped chives to finish

Ingredients

Combine the shallots with the red wine vinegar in a small bowl. Allow to sit for ten minutes or so. 

Whisk in the salt, and olive oil. Taste and adjust if needed. If your vinaigrette is too harsh, add a small amount of honey or a sprinkling of sugar to take the edge off. 

In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and salt, and cook, stirring a few times along the way.

Until the mushrooms take on color and release their water. About 4 minutes. 

Remove from heat, and gently fold the beans, celery, figs, and almonds into the skillet with the mushrooms. 

 Pour the shallot vinaigrette over everything, add the shredded radicchio/kale, and toss before serving.