- 1½ cups dried Great Northern beans
- ½ cup plus 2 tablespoons Sherry Vinaigrette
- 10 sprigs thyme, leaves only, roughly chopped
- 2 medium-size ripe tomatoes, peeled and seeded, cut into small dice
- ½ red onion, cut into small dice
- Kosher salt and cracked black pepper
- 3 cups mesclun or mixed greens
- 3 cups cooked lobster meat, cut into ½-inch pieces
- Place the beans in a medium saucepan, with cold water to cover, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until tender, about 45 minutes. Drain well. In a mixing bowl, combine the beans with ¼ cup of the vinaigrette and the thyme, tomatoes, and onion. Cool to room temperature. Season to taste with salt and pepper.
- In a large bowl, toss the mesclun with ¼ cup of the vinaigrette.
- Place about ½ cup of the white bean salad on each of 6 plates. Arrange the greens and lobster meat in 3 small alternating mounds around them. Drizzle the remaining vinaigrette.
- Variations:
- Substitute 18 cooked jumbo shrimp, shelled and left whole, for the lobster.
- For Sherry Vinaigrette, substitute Lobster Vinaigrette.