What You Need

24 cherry tomatoes.

4 garlic cloves unpeeled.

2 medium-sized shallot.

1 sprig of rosemary.

1 sprig of thyme.

1 teaspoon brown sugar.

5 tablespoon olive oil.

1 tablespoon Dijon mustard.

1 tablespoon vinegar, any kind will do. I used apple cider vinegar.

Salt and pepper.

1 medium bowl.

1 can of cannellini beans.

1 colander.

1 medium-sized roasting pan.

Parchment paper.

1 /2 a Granny Smith apple.

Method

Open your can of beans, rinse and let drain in a colander.

Slice your shallots in half, peel and then cut into thin slices.

In a bowl add your tomatoes, your garlic cloves, your sprigs of thyme and rosemary, 1 tablespoon of olive oil, the shallot slices, mix everything, making sure everything is coated with oil, then season with salt and pepper and mix again.

Line your roasting pan with parchment paper.

Now place everything on the roasting in a pre-heated 425 degrees Farenheit oven and roast from 35 to 45 minutes, making sure some of the tomatoes have a char on them.

While the mixture is roasting make your dressing. Using the same bowl you used for the roasting mixture, add your one tablespoon of Dijon mustard. Then add one tablespoon of olive oil and using a whisk keep mixing the mustard with the oil until it emulsified, keep whisking while adding the three remaining tablespoons of olive oil. Once done, add your one tablespoon of vinegar and whisk the whole mixture. Now season with salt and pepper to taste.
Add your beans to the bowl.

Take your mixture out of the oven, making sure all the bits and pieces with the exception of the thyme and Rosemary sprigs are put into the bowl with the dressing and the beans in it. Set aside.

Now take your apple, cut into two quarters, core and then cut into thin slices. Add to the bowl where the other ingredients are in. Mix and then place in the fridge. Take out of the fridge 30 minutes before you are ready to serve.

Hope you like it.

Linda