Recipe courtesy of my friend, Ann Waddy
1 cup cooked cannellini beans (I used rinsed canned beans)
1 1/2 cups cooked farro (I cooked in chicken broth)
1 pound fresh asparagus, cut into 1 1/2 inch pieces and blanched (I used one bunch)
1 cup grape tomatoes, cut in half
1/4 cup kalamata olives, quartered
1 cup bocconcini, cut in half
1 cup fresh basil leaves
1 teaspoon minced garlic
2 tablespoons toasted pine nuts
1/2 cup olive oil
1/4 cup champagne vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place beans, farro, asparagus, tomatoes, olives and bocconcini in large bowl.
Make vinaigrette by combining basil, garlic, pine nuts and olive oil in a food processor. Pulse till coarsely puréed. Pour into bowl and whisk in vinegar, salt and pepper.
Add vinaigrette to salad, reserving some to pass.