Mediterranean Salad

Ingredients

2 cans great northern beans

1 bunch asparagus - cut into bite size pieces (1 inch)

1 cup grape tomatoes, halved

½ cup kalamata olives, quartered

2 large chicken breasts-thinly sliced into 2 inch pieces (this can be left out for vegetarian dishes)

Pesto Vinaigrette:

1 cup fresh basil leaves

1 t. garlic

2 T. pine nuts

½ cup olive oil

¼ cup white wine vinegar

Instructions

-Start by boiling a pot of water for the asparagus, while that is heating up marinate chicken and start the pesto.

- Marinate chicken in horseradish, mustard and honey.

-Put all pesto ingredients into a food processor except vinegar. Pulse until coarsely pureed. Transfer to bowl and wisk in vinegar.

-Once water is boiling add asparagus for 4 minutes. Drain and place immediately into ice water (this is called blanching)

- Cook chicken in skillet. Heat beans.

-Toss everything together, making sure to keep enough extra pesto for a topping, and garnish with pine nuts.