White Bean Salad With Goat Cheese

• 1/2 c. packed Italian parsley leaves
• 1 c. plus 2 Tbsp. extra-virgin olive oil
• 2 1/2 c. dried cannellini beans, soaked overnight (available at Todaro Bros.)
• 1 medium onion, halved
• 3 whole cloves
• 1 medium carrot, halved
• 1 stalk celery, halved
• 1 medium, unpeeled head garlic, halved crosswise
• 1 bay leaf
• 2 sprigs fresh thyme
• 6 oz. slab bacon
• 1 tsp. kosher salt
• 3 cooked artichoke bottoms, diced
• 2 bunches baby arugula
• 5 Tbsp. vinaigrette
• 12 Tbsp. grated, aged goat cheese
• 2 Tbsp. snipped chives

1. Cook parsley in 2 cups boiling, salted water for 2 minutes. Drain.
2. Rinse with cold water and pat dry.
3. Put in a food processor with 1 cup oil and puree.
4. Cover and set aside at room temperature for 18 to 24 hours; strain and discard sediment.

parsley, extravirgin olive oil, cannellini beans, onion, cloves, carrot, celery, head garlic, bay leaf, thyme, bacon, kosher salt, bottoms, arugula, vinaigrette, goat cheese, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170067 (may not work)