Herbed White Bean Salad

Herbed White Bean Salad - For the beans:

	2 tablespoons TFM Olive Oil
	1 onion, finely chopped
	2 cloves of garlic, minced or pressed through a garlic press
	2 teaspoons mixed dried herbs
	1/4 teaspoon HimalaSalt Himalayan Pink Sea Salt
	to taste fresh ground black pepper
	1 cup White Bordeaux, Rothschild Mouton Cadet
	2 cans TFM Cannellini Beans, drained and rinsed

Herbed White Bean Salad - For the vinaigrette:

	1/4 cup TFM Olive Oil
	1 1/2 tablespoons Bella Famiglia Red Wine Vinegar
	1/2 teaspoon Musette Dijon Mustard
	1 teaspoon mixed dried herbs
	1/4 teaspoon HimalaSalt Himalayan Pink Sea Salt
	to taste fresh ground black pepper

Herbed White Bean Salad - For the finish:

	mixed salad greens
	1 English cucumber, chopped
	4 ounces fresh goat cheese Herbed White Bean Salad In a saucepan, cook onions and garlic in olive oil for about 5 minutes, until soft. Stir in herbs, salt and pepper. Add wine and allow to reduce slightly for 5 more minutes. Add the drained beans to the herb and wine mixture and toss to coat well. Prepare the vinaigrette by mixing all of the ingredients and shaking vigorously. Pour the vinaigrette on top of the warm bean mixture. Serve on a bed of mixed greens and top with cucumber and crumbled goat cheese. Serves 4 For more recipes and fitness tips join my blog at www.coachyou2health.blogspot.com Yours in Health Kai

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