White-Bean-And-Shrimp Salad With Tarragon Vinaigrette

• 1 cup navy beans, soaked in water overnight and drained
• 4 cups water
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 clove garlic, peeled and crushed
• 1 pound shrimp, cooked and shelled
• 1 cup slivered fennel
• 1 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh chives, for garnish
• 4 teaspoons Sherry vinegar
• 4 teaspoons olive oil
• 2 tablespoons chopped fresh tarragon
• 1/4 teaspoon salt
• Freshly ground pepper to taste

1. To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil.
2. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes.
3. Drain and remove thyme, bay leaf and garlic.
4. Place in a large bowl and set aside until cool.
5. Toss in the shrimp, fennel, salt and pepper.
6. To make the vinaigrette, whisk together all ingredients.
7. Toss with the salad.
8. Divide among 4 plates, garnish with the chives and serve.

navy beans, water, thyme, bay leaf, clove garlic, shrimp, slivered fennel, salt, freshly ground pepper, fresh chives, sherry vinegar, olive oil, tarragon, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10659 (may not work)