Heidi Swanson's Ayocote Bean and Mushroom Salad

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

Shallot vinaigrette

⅓ cup minced shallots

⅓ cup red wine vinegar

¼ teaspoon fine grain sea salt

4 tablespoons extra virgin olive oil

3 tablespoons extra virgin olive oil

½ pound sliced mushrooms

¼ teaspoon fine grain sea salt

4 cups cooked Ayocote Negro beans (see above for more options)

3 celery stalks, chopped

⅓ cup sliced dried figs

⅓ cup chopped toasted almonds

1 big handful of shredded radicchio and/or kale

micro greens or chopped chives to finish

Directions at ranchogordo.com

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