White Bean Arugula Salad

Ingredients:

• 4 slices pancetta, chopped
• 2 tablespoons olive oil
• 1/4 cup chopped sweet onion
• 2/3 cup cherry tomatoes, halved
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 3 tablespoons red wine vinegar
• 4 fresh basil leaves, thinly sliced
• 2 cups torn fresh arugula or baby spinach
• 1/4 cup shaved Parmesan cheese

Instructions:

• In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
• In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly.
• In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.