2 handfuls of small tomatoes, larger ones cut in half
1 cup white beans, rinsed
1 cup fresh croutons
1 cucumber, sliced
1 handful fresh basil, thinly sliced
1 cup bocconcini cheese, (non-dairy or goat, opt)
1/2 cup fresh pea shoots
small handful of chives, thinly sliced
Dressing:
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1 tsp maple syrup
salt, pepper to taste

2 handfuls of small tomatoes, larger ones cut in half 1 cup white beans, rinsed 1 cup fresh croutons 1 cucumber, sliced 1 handful fresh basil, thinly sliced 1 cup bocconcini cheese, (non-dairy or goat, opt) 1/2 cup fresh pea shoots 4 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 clove garlic, minced 1 tsp maple syrup

In a large bowl, combine all the salad ingredients. In a jar, add the dressing ingredients and shake it. Pour over salad and let stand 10 minutes before serving. Garnish with more pea shoots. Serves 2.