1 bunch arugula
4-5 Tablespoons best olive oil
S & P
1 – 1 ½ cups Tuscan White Beans (recipe is below)
1-2 ounces chunk of parmesan cheese, shaved

Wash the arugula, spin it dry in a salad spinner, trim off any large stems if present, and tear into manageable pieces. Toss it in a bowl with just enough fruity green olive oil to make the laves glisten. Then add a dash of balsamic vinegar if you like, and little salt and pepper, and toss again.

Divide the salad between 6 plates and ladle about 1/3 cup of the white beans with sage over each one. Then grate some parmesan cheese on the coarse side of the grater, making nice big shavings, and scatter them over the salads. Serves 3-4