Yield: 4 servings

This recipe was inspired by my dear friend Trish’s signature salad. Her food is always beautiful, fresh and healthful, like her. And it is often based on flavors of the Mediterranean. Though I have made a few changes to what I remember her describing when I asked for the recipe after tasting the dish at a party, the essence is very similar.

Dressing:
1-2 tablespoons olive oil (start with one, add other ingredients, taste, and add another if desired)
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
1 teaspoon maple syrup

Salad:
2-14.5 ounce cans cannelini or other white beans, rinsed and drained
1-2 tablespoons olive oil
1.3 ounces (2-.66 ounce packages) fresh sage, stems removed and very coarsely chopped; reserve 1 sprig for garnish
2 large garlic cloves, sliced and then finely chopped
pinch of salt
1/3 cup pitted black olives (I like the shriveled, oil-cured variety)
3 ounces pine nuts toasted in a dry skillet on top of the stove for a few minutes, stirring frequently; reserve approximately 2 tablespoons for garnish
optional: 2 tablespoons fresh or fresh frozen minced parsley
salt and freshly ground black pepper to taste

Garnish: zest of half a lemon plus reserved 2 tablespoons of toasted pine nuts and sprig of fresh sage

In a small non-reactive bowl or cup, whisk together dressing ingredients and set aside. Place beans in a medium non-reactive bowl and set aside. In a large skillet, over medium-high, heat 1 tablespoon olive oil. Add sage leaves, garlic, and a pinch of salt, and sauté, stirring continually, for a couple of minutes or until leaves darken slightly and become firmer and garlic softens. Do not let garlic brown. Spoon over beans and add black olives, all but reserved 2 tablespoons of pine nuts and minced parsley. Drizzle dressing over the salad and gently toss to coat. Check for seasoning and adjust with salt and freshly ground black pepper if needed. Toss again gently to distribute. Spoon into a shallow serving bowl, sprinkle with lemon zest and reserved pine nuts and tuck in a sprig of fresh sage. Serve at room temperature or ever so slightly warmed, rather than cold which robs the dish of its flavor.

Note: If not serving the salad immediately, toss the pine nuts in, adjust seasoning, and garnish just before serving to help the nuts maintain their crunch.