Divorce Salad

• portions: 4 servings

Ingrédients

¼ cup balsamic vinegar

2 Tbsp. Dijon mustard

2 tsp. honey

½ tsp. onion powder

½ cup extra-virgin olive oil, plus more for drizzling

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 tsp. freshly ground pepper, plus more

2 small shallots, finely chopped

1 15-oz. can cannellini (white kidney) beans, rinsed

⅓ cup finely grated Parmesan, plus more shaved for serving

2 large romaine hearts, leaves separated

Store-bought fried onions (for serving)

Instructions

Whisk ¼ cup balsamic vinegar, 2 Tbsp. Dijon mustard, 2 tsp. honey, ½ tsp. onion powder, ½ cup extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a medium bowl until emulsified. Add 2 small shallots, finely chopped, one 15-oz. can cannellini (white kidney) beans, rinsed, and ⅓ cup finely grated Parmesan and toss to combine. Taste bean mixture; season with more salt and pepper if desired. Cover and chill at least 1 hour.

Arrange 2 large romaine hearts, leaves separated, on a platter. Lightly drizzle with oil; season generously with salt and pepper. Spoon bean mixture over and scatter store-bought fried onions and shaved Parmesan on top. Do Ahead: Bean mixture can be made 3 days ahead. Keep chilled.