Warm White Bean Salad

1. Make the Arugula Pesto

In a food processor or blender, blend 2 cups of arugula, sliced almonds, grated Parmigiano-Reggiano cheese, chopped preserved lemon, garlic, and ¼ teaspoon of kosher salt until finely chopped. Drizzle in ⅓ cup of extra-virgin olive oil while blending to create a smooth pesto.

2. Warm the White Beans

Warm the white beans in a microwave for about a minute or on the stovetop in a small pot for 2 to 3 minutes until they are warm to the touch.

3. Toss Beans with Pesto

Toss the warm white beans with the arugula pesto in a medium bowl. Adjust the seasoning with salt or lemon juice to taste.

4. Dress the Arugula

In a large bowl or on a serving platter, dress the remaining arugula with fresh lemon juice, olive oil, salt, and freshly ground black pepper. Arrange the dressed arugula as a bed for the beans.

5. Assemble the Salad

Spoon the pesto-coated beans over the dressed arugula. Optionally, sprinkle with thinly shaved shallots or red onion for extra flavor.