Warm butter bean salad with basil-sherry vinaigrette

Makes 4 servings

Served warm, this winter salad is hearty enough to stand on its own. The sweet bell pepper and salty feta complement the peppery arugula leaves.

For the vinaigrette

3 tablespoons extra-virgin olive oil

3 tablespoons dry sherry

1 tablespoon fresh lemon juice

2 tablespoons minced shallot

2 tablespoons minced fresh basil

Salt and pepper to taste

For the salad

12 romaine lettuce leaves, coarsely shredded

8 arugula leaves

1 tablespoon olive oil

1 cup coarsely shredded carrot

1 red bell pepper, cut into 2-inch by ¼-inch strips

2 scallions, coarsely chopped

¼ cup finely chopped celery

2 cloves garlic, minced

One 15-ounce can butter beans, drained and rinsed

Salt and freshly ground pepper to taste

Freshly ground pepper and crumbled feta cheese for garnish

Whisk together the vinaigrette ingredients in a small bowl. Set aside.

Spread a layer of lettuce on 4 large salad plates. Arrange the arugula leaves atop the lettuce, radiating from the center, sunburst fashion.

Heat the oil in a medium nonstick skillet over medium heat. Add the carrot, bell pepper, scallions, celery, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes. Add the beans and vinaigrette; gently stir until warm, about 4 minutes. Season to taste.

Spoon the bean mixture over the arugula. Garnish and serve warm.