Prep time 20 mins
3 tbs extra-virgin olive oil
1 tbs red wine vinegar
1 garlic clove
1 tsp dijon mustard
2 x 400g tins of white beans, cannellini or haricot, drained.
150g cherry tomatoes
4 large handfuls of mixed herb salad, rocket, chervil, cress
50g toasted pine nuts
2 cooked chicken breasts shredded
In a mixing bowl whisk together olive oil, vinegar, dijon and crushed garlic. Set aside. Cook the chorizo on a medium heat, drain and kitchen paper. Add the beans to the pan and warm gently. On a large serving plate start to layer up the salad starting with the leaves and arrange the remaining ingredients on top. Dressing is best left to last.
Fantastically delicious salad to be enjoyed all year round. I sometimes add a little minced chilli into the dressing for that extra kick!