Salads - White Bean Salad

1 cup dried white beans
2 ¼ cups cold water
½ tsp salt
1 pepper (nice if you use half of two different colored peppers)
1 tbsp chives
10 leaves basil
3 large cloves garlic, finely minced
1/3 cup pine nuts
½ cup Nasturtium Basil Vinaigrette
½ cup olive oil
1 tsp mustard
1 egg yolk
Borage flowers

Rinse beans. Place in cold water in a saucepan and bring to a boil. Simmer for 2 mins. Remove from heat, cover, let stand 1 hour.

Add salt. Return pan to stove and gently simmer, covered, until the beans are tender. Remove from heat and cool.

While the beans are cooking, whisk together the Nasturtium-BasilVinaigrette, olive oil, mustard, and egg yolk. Set aside.

Remove from heat and cool. Add peppers, herbs, pine nuts & Nasturtium-Basil Vinaigrette mixture. Mix well. Let sit at room temperature for 45 mins then refrigerate for up to 2 hours before serving.

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