"As summer winds down and we transition into a new season filled with back-to-school activities and hectic schedules, this quick 10-minute lunch is sure to come in clutch. A few pantry ingredients are brightened up with a zesty vinaigrette, some arugula (because greens), and a dollop of creamy ricotta cheese. Simple, tasty, and perfect for those busy days." - Noreen
Ingredients
• 1 shallot, finely minced
• 2 Tbsp minced parsley
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more to taste
• 2 Tbsp Rapture Balsamic Vinegar
• 1/4 cup Rosette Garlic Olive Oil, plus more to finish
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1 jar (6.5 ounce) artichoke quarters, drained
• 1/2 cup arugula
• 1/4 cup ricotta cheese
• lemon zest & flaky salt, to finish
Instructions
To make the vinaigrette, whisk together the shallot, parsley, red pepper flakes, salt, Rapture Balsamic Vinegar, and Rosette Garlic Olive Oil in a bowl until combined.
On a dinner plate or large bowl, layer the vinaigrette (you may have some left over) and cannellini beans. Season the beans with salt to taste.
Top with artichoke quarters, arugula, and ricotta cheese
Finish with a drizzle of Rosette, lemon zest and flaky salt.
