Cannellini Bean and Artichoke Salad with Orange Miso Vinaigrette - Florida Citrus

Ingredients

• 1 cup Florida Orange Juice
• Florida Orange peel, cut in thin strips, if desired
• 1 tbsp. Florida Orange zest, minced
• ¼ cup white wine vinegar
• ⅓ cup extra virgin olive oil
• 2 tbsp. white miso
• 2 tsp. agave nectar
• 1 (30 oz.) container cannellini beans, drained
• 1 (27 oz.) container artichoke hearts, drained, quartered
• Salt and pepper to taste
• ¼ cup fresh basil, cut into chiffonade
• Basil sprigs, if desired
• Combine Florida Orange Juice, vinegar, olive oil, miso, agave nectar and Florida Orange zest in large bowl and stir until combined.
• Add beans and artichoke hearts and toss gently with Florida Orange Juice mixture until coated. Season to taste with salt and pepper.
• Place bean mixture in sauté pan and cook over medium heat until heated through.
• Toss in basil and garnish with basil sprigs and orange peel, if desired. Serve warm or at room temperature.
• Salad , Side Dish
• Entree , Salad , Sauce
• Salad
• Salad , Sauce
• Entree , Salad