Valentine’s Day White Bean Salad

Ingredients

• 1 pink grapefruit, sectioned
• 1 blood orange, sectioned
• 1/4 tsp red chili flakes
• 1/2 tsp whole black peppercorns
• 1 tsp dried rosemary
• 5 cloves
• 1 tbsp shallots, minced
• 1/4 tsp Kosher salt
• 1 cup Randall Great Northern White Beans, drained and rinsed
• 1/4 tsp fresh ginger, finely grated
• 1/4 tsp sugar
• 1/8 cup olive oil
• 2 radishes, coarsely grated
• 2-3 leaves radicchio leaves, shredded for garnish

Instructions

1. Section the grapefruit and blood orange by cutting off the ends so the fruit rests flatly on the cutting board.
2. Using a sharp knife, cut away the peel and white pith. Working over a bowl, ct between the membranes to section the fruit.
3. Set the fruit sections aside. Squeeze any remaining juice from the membrane shell into the bowl.
4. Strain the juice to remove any seeds into a small sauce pan.
5. Add the red chili flakes, black peppercorns, dried rosemary and cloves then bring to a boil.
6. Cover and remove from heat, allowing to steep for five minutes. Strain mixture and discard the spices.
7. Return seasoned juice to the sauce pan and add the sugar. Bring back to a boil and reduce to a syrup. Remove from heat and let cool. Whisk in the olive oil.
8. Mix grated radishes, ginger, shallots, grapefruit sections and blood orange sections together.
9. Toss salad with 2-3 tablespoons of dressing. Refrigerate until ready to serve. Garnish with the shredded radicchio.
10. To form a round salad like pictured above, use a round cookie or biscuit cutter and fill it with the salad. Slowly remove the mold to keep salad in shape. Use a small paring knife to create a radish heart.