Warm Balsamic Bean Salad On Lettuces

• Dressing:
• 1/3 cup good tasting extra-virgin olive oil
• 1 medium to large onion, thinly sliced
• 4-inch branch fresh rosemary, or a generous teaspoon dried whole leaf rosemary
• Salt and freshly ground black pepper
• 1/2 cup water
• 4 large cloves garlic, diced
• Pinch hot pepper flakes
• 1/4 cup wine or cider vinegar
• 1/4 cup balsamic vinegar
• 2 14-ounce cans of cannellini or pinto beans, rinsed and drained
• Salad:
• 6 large handfuls of washed and dried mixed salad greens
• 1 stalk celery with leaves, thinly sliced
• 4 ounces of Asiago, Fontinella, or Manchego cheese, shredded (optional)

1. 1. Heat oil in a 12-inch skillet over medium heat. Stir in the onion, rosemary, salt and a generous amount of pepper. Saute 2 minutes, or until the onion is soft. Add the water, garlic, and hot pepper. Bring to a very gentle bubble, cover the pan and cook 3 minutes, or until garlic is soft. Don't let it brown and be careful not to get spattered by the water. Stir in the vinegars and the beans, and set aside.
2. 2. When you're ready to eat, spread the salad greens over a large platter. Scatter the celery, and cheese, if using, over them. Sprinkle lightly with salt and pepper. Heat the beans, uncovered, in the skillet just until they are warm. Spoon beans and the dressing over the salad. Serve immediately.

dressing, extravirgin olive oil, onion, rosemary, salt, water, garlic, hot pepper, wine, balsamic vinegar, pinto beans, salad, salad greens, celery, fontinella

Taken from www.epicurious.com/recipes/member/views/warm-balsamic-bean-salad-on-lettuces-50085538 (may not work)