Lemony White Bean and Rocket Salad

Here’s a quick and hardy winter salad that works perfectly as a first course or side dish. The sweet and tangy pickled onions balance nicely with the bitter arugula.

juice of ½ a lemon
2 tablespoons good extra virgin olive oil
2 tablespoons honey
1/2 clove garlic, finely grated
½ teaspoon coarse kosher salt
1 tablespoon capers, drained
1/2 of a medium red onion, very thinly sliced
1 15-ounce can cannellini beans
3 handfuls baby arugula
shaved parmigiano reggiano for serving

In a medium glass bowl whisk together the lemon juice, olive oil, honey, garlic, salt, and capers. Add the red onion and allow to marinate for at least half an hour at room temperature.

Add the beans and arugula, and toss well. Top with the shaved parmigiano reggiano and serve.