Lamb And White Bean Salad

Directions

1. 1. Put sliced lamb in a bowl and add in 1/2 c. Thyme Vinaigrette (see
2. instructions below). Toss well to coat; cover and chill overnight.
3. 2. Cover beans with water and soak from 2 to 12 hrs. Drain and cover with fresh cool water. Add in prosciutto and bring to a boil over high heat. Reduce heat to maintain a simmer and cook till beans are tender but not mushy
4. (about 1-1/2 hrs). Drain and cold. Beans may be cooked up to 2 days in advance, covered, and refrigerated.
5. 3. In a large pot over low heat, heat extra virgin olive oil. Add in garlic and sage and cook till fragrant. Add in beans and tomatoes. Bring to a simmer and cook 15 min. Season with salt and pepper. If you like, beans may be cooled and refrigerated overnight.
6. 4. Marinate onion slices 10 min in just sufficient Thyme Vinaigrette to coat them. Bring lamb and beans to room temperature. If beans appear somewhat dry, moisten with Thyme Vinaigrette. Taste and reseason, if necessary.
7. 5. To serve, line a large serving platter with lettuces. Arrange beans and lamb atop lettuces. Garnish with marinated onion slices.
8. Thyme Vinaigrette: In a medium bowl, whisk together vinegar, shallot, and thyme. Add in extra virgin olive oil in a slow, steady stream, whisking constantly. Season with salt and pepper.