Ingredients

• 1 cup canned cannelini beans, drained and rinsed
• 1 tablespoon fresh herbs, such as a mixture of thyme, parsley and lemon verbena or whatever is growing in your garden
• 1 cup snap peas, strings removed and cut diagonally into thirds
• 1/3 cup basic Vinaigrette dressing, divided (see separate recipe)
• 6 romaine lettuce leaves, to line the serving platter (if they are small you may need about 8)
• 4 cups mixed salad greens, whatever is fresh & beautiful in the market or growing in the garden, such as arugula and baby kale
• 1 1/2 cups red bell peppers or a variety of red, yellow, and orange, cut into thin julienne
• 1 cup endive, if available, cut across its length to make 1/2 rings, to add a delicious crunch!
• 3 tablespoons fresh chives, snipped
• 1/3 cup walnuts, toasted and chopped