1 1/2 tbsp earth balance buttery spread, or any kind of butter or butter alternative
2 leeks, white part only, sliced and cleaned well
1 can artichoke hearts, drained and quartered
4-5 cups mixed lettuces
1 cup cannellini beans
1/2 cup sliced almonds, toasted
2 tbsp olive oil
2 tbsp umeboshi vinegar
2-3 tbsp crumbled goat cheese (local, organic cheese is best if possible – and is always an option you can omit 😉 )
salt and fresh ground pepper to taste
In a pan over medium heat, melt the butter, add the sliced leeks and a pinch of salt. Saute leeks until they get soft and start to sweat, about 5 minutes. Add the artichokes and saute another 2-3 minutes.
While these veggies are cooking, assemble the salad so it is ready. You want the saute to be warm on top of the rest of the cold ingredients, to help marry the flavors and wilt the greens a bit. First add greens, beans and almonds to the bowl. When the veggies are ready, add those and the oil and vinegar and toss. If using goat cheese, add and toss gently. Taste. Adjust flavor with salt and pepper 🙂
Great as a meal for two with a piece of baguette!