Serves: 2–3
Style: Fresh, savory, spring-forward (nut-free)

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Ingredients

Marinated White Beans

• 1 cup cooked white beans (or canned, drained & rinsed)
• 1 small shallot, very finely chopped
• 3 tbsp white wine vinegar
• 2–3 tbsp olive oil
• ½ cup finely chopped Italian parsley
• 1 pinch fine sea salt (hold back; adjust later)
• 1 pinch black pepper
• ¼ tsp crushed red pepper flakes
• (Optional) ½ tsp Dijon mustard

Mushrooms

• 200–250 g cremini mushrooms, sliced
• Olive oil
• Salt
• A few drops good balsamic vinegar

Salad

• Spring mix greens
• Small handful blueberries
• Sesame seeds
• Sunflower seeds
• Hemp seeds
• Parmigiano Reggiano, shaved
• Freshly ground black pepper

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Method

1. Marinate the beans
   In a bowl, combine shallot, vinegar, olive oil, parsley, pepper flakes, and black pepper.
   Add beans and toss gently. Let marinate 15–30 minutes. Taste and adjust salt at the end.
2. Sauté the mushrooms
   Heat olive oil in a pan over medium-high.
   Add mushrooms and salt lightly. Cook undisturbed until well browned.
   Finish with a few drops of balsamic. Remove from heat; let cool slightly.
3. Toast the seeds
   In a dry pan, lightly toast sesame, sunflower, and hemp seeds until fragrant. Set aside.
4. Assemble the salad
   Place spring mix in a large bowl.
   Toss lightly with 1–2 tbsp of the bean marinade.
   Add marinated beans, mushrooms, and blueberries.
   Sprinkle with toasted seeds.
5. Finish
   Scatter shaved Parmesan over the top.
   Add black pepper and, if needed, a final drizzle of olive oil.

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Notes

• Shave the parmesan — don’t grate. Use sparingly.
• Blueberries should be restrained; they’re accents.
• This holds well for lunch if components are kept separate until serving.

If you want a warm-cool contrast version, serve mushrooms just warm and plate immediately.