2 tablespoons sherry vinegar
2 tablespoon honey
Salt and freshly ground pepper
6 oz Gorgonzola cheese, crumbled
In a bowl, whisk the oil, vinegar, honey and mustard together, and season with red pepper flakes, salt and pepper. Pour the dressing over the beans and toss lightly. Top each serving with hot toasted almonds and crumbled cheese.
If you are going to cook dry cannellini vs. using canned, be sure to soak them in cold water overnight with a bay leaf before boiling.
Cannellini beans are versatile, they can be used in soups, salads, side dishes, and pasta dishes. This salad is simple and can be made in less than 10 minutes. I love the sweetest of the beans and dressing, the boldness of the Gorgonzola and the crunchiness of the toasted almonds.