White Bean & Arugula Salad with Fennel and Apples

Ingredients:

For the Beans:

• 2 Shallots, peeled and halved
• 3 Cloves of garlic
• 2 Tablespoons of Bricoleur Vineyards estate olive oil
• 1 lb of Dried beans (navy beans or cannellini)
• 2 Tablespoons of Kosher salt
• 2 Bay leaves
• 8 cups of Vegetable stock or water

Directions:

For the Beans:

1. Soak beans with one tablespoon of salt overnight
2. In a heavy bottomed pot saute shallot and garlic until fragrant and just beginning to color.
3. Add the beans stock, bay and salt bring to a boil for fifteen minutes.
4. Reduce heat to a simmer and check every thirty minutes until done.
5. Drain the beans toss in olive oil and check for seasoning. Reserve.

Ingredients:

For the Apples & Fennel:

• 1 cup of Apple, medium dice (Fuji apples are best)
• 1 cup of Fennel, sliced
• 1 Tablespoon of Bricoleur Vineyards estate olive oil
• 1 Tablespoon of Wild fennel pollen
• 1/4 cup of Hard apple cider
• Salt and freshly ground pepper to taste

Directions:

For the Apples & Fennel:

1. Heat the olive oil in a heavy bottomed saute pan add the fennel and apple and cook until they begin to caremelze.
2. Add the fennel pollen and stir.
3. Deglaze with the cider and reduce to nearly dry.
4. Check for seasoning and reserve warm.

Ingredients:

For the Vinaigrette:

• 1 Tablespoon of Aged sherry vinegar
• 1 Tablespoon of Apple cider vinegar
• 2 Tablespoons of Apple juice
• 1 teaspoon of Dijon mustard
• 1 teaspoon of Kosher salt
• 1 teaspoon of Shallot, finely minced
• 6 Tablespoons of Bricoleur Vineyards estate olive oil
• Freshly ground pepper to taste

Directions:

For the Vinaigrette:

1. In a non-reactive bowl whisk together vinegars, apple juice, mustard, kosher salt and shallots.
2. While whisking slowly drizzle in olive oil to emulsify. Reserve.

To Finish:

1. Combine all ingredients in a nonreactive bowl and dress with the vinaigrette.
2. Adjust seasoning and acidity and add a few turns of fresh black pepper.