WHITE BEAN SALAD WITH PEA SHOOTS

Ingredients

6” baguette (or half-baguette)
1 clove garlic
2 teaspoons evoo
1 1/2 cups pea shoots
1 1/2 cups baby spinach
1 cup cannellini beans (drained and rinsed if using canned)
1/3 cup thinly shaved fennel
1/4 cup minced parsley
2 tablespoons evoo
1 tablespoon champagne vinegar
Pinch of salt
Pinch of black pepper

Directions

Light grill (or alternatively, use broiler). Cut the baguette in half like you would to make a sandwich. Cut end off garlic and rub the cut side on the cut part of the baguette. Brush with olive oil and place the baguette cut-side down the grill. Grill until the bread starts to char and is toasted, flip, and repeat. Watching closely as this process goes fast. If using a broiler, stick cut side up under the broiler until toasted, flip, and repeat. Either grilling or using the broiler will take roughly 1 to 2 minutes (if that). Let bread cool then chop into cubes.

In a bowl, combine the pea shoots, spinach, beans, fennel, and parsley. Add in roughly 2 cups cubed bread. In another small bowl, whisk together the ingredients for the dressing. Pour over the salad and toss until everything is well combined. Taste and add more salt as desired.