last fall herbs bean salad

basil with brown spots,

chives big enough to stick a

finger inside them

source, 4 servings

2 cans white beans, rinsed and drained, 4 c greens, 1/4 c walnuts, 6 shallots, roasted in olive oil and salt

dressing: 1/4 c olive oil, 1 c herbs, 1 t minced garlic, zest and juice of 1 lemon, 1 T white wine vinegar, 1 t maple syrup, s & p — immersion blender, double if necessary

serve with focaccia

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