Warm Calamari With Winter Vegetables

• 6 oven-dried or soft sun-dried tomato halves (not in oil), minced
• 4 tablespoons white wine vinegar
• 5 tablespoons extra virgin olive oil
• Salt
• pepper
• 3/4 pound brussels sprouts, halved lengthwise
• 1/2 cup diced fennel bulb
• 3/4 pound calamari, bodies sliced in thin rings
• 1 small shallot, minced
• 1 large garlic clove, slivered
• 1 cup cooked cannellini beans, rinsed if canned

1. Mix tomatoes, vinegar and 4 tablespoons oil.
2. Season with salt and pepper.
3. Bring a couple of quarts of salted water to a boil.
4. Add the brussels sprouts, cook 2 minutes, scoop out with a slotted spoon, drain and transfer to a cutting board.
5. Add the fennel to the water, cook 90 seconds, drain and transfer to a large bowl.
6. Trim away the bottom half-inch of the brussels sprouts.
7. Pull the leaves off what remains of the sprouts until they no longer come off easily.
8. Discard whats left of the sprouts.
9. Add the leaves to the fennel.
10. Heat a cast-iron skillet until very hot.
11. Add the remaining oil.
12. When hot, add the calamari, separating the pieces, and cook a couple of minutes.
13. Add the shallot and garlic, lower heat to medium and saute another minute, until softened.
14. Add the beans, fennel and brussels sprout leaves.
15. Saute briefly, until everything is warmed through.
16. Remove from heat, season with salt and pepper, and transfer to a shallow bowl for serving.
17. Drizzle with the tomato vinaigrette.

tomato, white wine vinegar, extra virgin olive oil, salt, pepper, brussels sprouts, fennel bulb, calamari, shallot, garlic, beans

Taken from cooking.nytimes.com/recipes/1013459 (may not work)