1 recipe Basic Polenta, poured onto a half pan and chilled for at least an hour or overnight
4 oz arugula, baby, washed (or torn leaves if mature)
2 cups cherry tomato, halved
10 leaves basil, chiffonade
1 cup white beans, drained, rinsed
⅓ cup olives, drained - check for pits!
⅓ cup balsamic vinegar
4 cloves garlic minced
2 tbl lemon juice
¼ cup extra virgin olive oil
1 tbl oregano, dried
1 tbl parsley fresh
1 tsp salt
1 tsp black pepper
Combine arugula, cherry tomatoes, basil, white beans, and olives in a bowl. Whisk together vinegar, garlic, lemon, olive oil, and spices and pour this dressing into the bowl, folding the greens and veggie mix gently.
Remove the polenta from the fridge and cut it into 1-inch squares or other decorative shape. Carefully fold these pieces into the greens and dressing mixture, transfer it all to a serving bowl, and top with sesame seed parmesan (or cheese of choice).