Butter Bean Salad with Roasted Tomatoes and Olive Vinaigrette

This salad is amazing!  And with summer tomatoes and butter beans on the horizon it is only going to get better!  I love salads, but can easily get in a rut eating them so frequently.  I was thrilled to run across this recipe while perusing one of my new blog finds, With Style and Grace.  The favors are simple, yet, sophisticated and I love the vibrant colors that it presents once it is assembled.  You could easily add a grilled meat and serve this as an entree, but it is also very satisfying all by itself.

Butter Bean Salad with Roasted Tomatoes and Olive Vinaigrette
adapted from With Style and Grace

Serves 2-3

Ingredients

 3 Roma tomatoes, quartered

 1 tablespoon olive oil

 1 small shallot, sliced thin

 1 15-oz cans butter beans, drained and rinsed

 1 teaspoons fresh thyme leaves, plus additional for garnish

 2 cups arugula

 ¼ cup of crumbled goat cheese

 salt + pepper, to taste

Dressing

 1/2 cups pitted kalamata olives, chopped

 juice of 1/2 lemon

 1 teaspoon Dijon mustard

 1/2 teaspoon salt

 1 tablespoon red wine vinegar

 1/8 cup olive oil

Preheat oven to 350 degrees. In a small bowl, carefully mix together 1 tablespoon of oil and tomatoes, sprinkle with salt + pepper. Line baking sheet with aluminum foil and arrange the tomatoes, cut side up. Transfer baking sheet to the oven and roast for 45 minutes to 1 hour. Remove and let cool.

In a large sauté pan, over medium heat, add olive oil. Add shallot and cook 6-8 minutes, stirring occasionally until caramelized. Stir in the butter beans and sprinkle salt + pepper. Add thyme. Cook 5-6 minutes, mixing occasionally, allowing beans to form a crust. Remove from heat.

In a small bowl, mix together lemon juice, mustard, salt, red wine vinegar and olive oil. Stir in kalamata olives.

Separate arugula among plates. Top with tomato and bean mixture, and olive dressing. Sprinkle goat cheese.