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White Bean, Shrimp & Bacon Salad

Yields 4 Servings

  • 1-2Tbsp Dijon mustard
  • 1Tbsp red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1-2 Tbsp fresh tarragon
  • salt & black pepper (to taste)
  • 1 (15 oz) can white beans (great northern or navy—rinsed & drained)
  • ¼ lb cooked shrimp (poached & shocked)
  • 4 strips cooked bacon (chopped or 1/3 cup bacon bits)
  •  ½ cup thinly sliced scallions
  1. Poach shrimp in simmering water until pink, shock in an ice bath and remove shells.
  2. In a medium bowl, combine the mustard, vinegar, extra-virgin olive oil, tarragon and season to taste with salt and black pepper.
  3. Combine the beans, cooked shrimp, diced bacon* and sliced scallions in a bowl.  Add the dressing and toss to coat.

*Kale can be sautéed with garlic separately, then added to the beans, shrimp and bacon.