Chef-Boy-I-Be-Illinois' Warm White Bean Salad With Prosciutto

• 1 (14 1/2 ounce) can cannellini beans, drained and rinsed
• 4 ounces thinly sliced prosciutto, cut into thin strips
• 1 tablespoon olive oil
• 1 teaspoon finely chopped fresh rosemary
• 12 teaspoon dried thyme
• 3 tablespoons red wine vinegar
• 3 tablespoons fresh grated parmigiano-reggiano cheese
• 12 teaspoon salt
• 12 teaspoon pepper

1. Saute prosciutto strips in olive oil until crispy.
2. Add rosemary and thyme and continue sauteeing for 1 minute to release the fragrant oils.
3. In a medium serving bowl, combine vinegar, salt and pepper.
4. Add beans and stir to combine.
5. Add prosciutto and herb mixture with the olive oil and stir again to combine.
6. The oil will complete your vinaigrette so that the vinegar will adhere to your beans.
7. Then add your parmigiana and stir one last time to combine.
8. Serve at room temperature.
9. This dish is best prepared before your other dishes and allowed to sit for 30 minutes or so, but that's not necessary.

cannellini beans, olive oil, fresh rosemary, thyme, red wine vinegar, fresh grated parmigiano, salt, pepper

Taken from www.food.com/recipe/chef-boy-i-be-illinois-warm-white-bean-salad-with-prosciutto-335607 (may not work)