Lobster Salad with White Beans and Fresh Thyme

• 1 1/2 cups dried Great Northern beans
• 1/2 cup plus 2 tablespoons Sherry Vinaigrette
• 10 sprigs thyme, leaves only, roughly chopped
• 2 medium-size ripe tomatoes, peeled and seeded, cut into small dice
• 1/2 red onion, cut into small dice
• Kosher salt and cracked black pepper
• 3 cups mesclun or mixed greens
• 3 cups cooked lobster meat, cut into 1/2-inch pieces

1. Place the beans in a medium saucepan, with cold water to cover, and bring to a boil over medium-high heat.
2. Reduce the heat to medium and simmer until tender, about 45 minutes.
3. Drain well.
4. In a mixing bowl, combine the beans with 1/4 cup of the vinaigrette and the thyme, tomatoes, and onion.
5. Cool to room temperature.
6. Season to taste with salt and pepper.
7. In a large bowl, toss the mesclun with 1/4 cup of the vinaigrette.
8. Place about 1/2 cup of the white bean salad on each of 6 plates.
9. Arrange the greens and lobster meat in 3 small alternating mounds around them.
10. Drizzle the remaining vinaigrette.
11. Variations:
12. Substitute 18 cooked jumbo shrimp, shelled and left whole, for the lobster.
13. For Sherry Vinaigrette, substitute Lobster Vinaigrette.

dried great northern beans, sherry vinaigrette, thyme, tomatoes, red onion, kosher salt, mixed greens, lobster

Taken from www.cookstr.com/recipes/lobster-salad-with-white-beans-and-fresh-thyme (may not work)