Cannellini Bean Salad With Roast Cherry Tomatoes & Chorizo

• 9 ounces cherry tomatoes, halved
• 2 tablespoons olive oil
• salt and pepper
• 14 ounces cannellini beans, drained and rinsed
• 2 ounces chorizo sausage, sliced and quartered
• 1 small red onion, diced
• 1 tablespoon sherry wine vinegar
• 1 tablespoon honey
• 2 ounces mixed salad greens

1. Heat oven to 350F Put the tomatoes on a baking tray and drizzle with some of the oil.
2. Season and roast for 20 minutes and then remove.
3. Drain and rinse the beans.
4. Tip into a bowl.
5. Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper.
6. Wipe the pan clean and add the olive oil, onion and seasoning.
7. Cook for 5 minutes, then add the vinegar and reduce by half.
8. Add the honey and whisk to emulsify.
9. Pour the warm dressing over the beans and mix.
10. Add the chorizo, tomatoes and salad leaves and mix again.
11. Divide between 2 plates.

cherry tomatoes, olive oil, salt, beans, chorizo sausage, red onion, sherry wine vinegar, honey, salad greens

Taken from www.food.com/recipe/cannellini-bean-salad-with-roast-cherry-tomatoes-chorizo-374921 (may not work)