Ingredients
• 1 lb Jansal Valley Cannellini Beans
• 8 oz Fondo Di Toscana Prosciutto (thinly sliced & chopped)
• 1/2 cup Red Onion (small dice)
• 1/2 cup Chives (small dice)
• 1/2 cup Red Pepper (small dice)
• 1/4 cup Fondo Di Alba White Truffle Oil
• 1/4 Fondo Di Toscana Parmigiano Reggiano
• 2/3 cup Fondo Di Toscana Olive Oil
• 1/4 cup Domaine Di Provence Raspberry Red Wine Vinegar
• 1/4 cup Jansal Valley Sushi Vinegar
• 1 clove Garlic (minced)
• Jansal Valley Kosher Sea Salt (flakes)
• Jansal Valley Ground Black Pepper

Method
Place dry beans in a small saucepot and cover with cold water. Bring to a boil, and then reduce to medium heat. Cook until beans are just tender. Strain and cool.

Vinaigrette
Put oil in a small bowl. Add minced garlic and whisk in both vinegars.
Season with salt and pepper.
Fold together beans, vinaigrette, and all remaining ingredients.
Adjust salt and pepper and serve on crostini or salad greens.
Jansal Valley Cannellini Bean Salad With
Fondo Di Toscana Prosciutto & Fondo Di Alba White Truffle Oil