Bean and Fig Salad

Bean and Fig Salad
Serves 6
30 oz. canned cannellini beans, rinsed and drained
6-8 dried Mission figs, thinly sliced
½ cup chopped walnuts, toasted
¼ cup (approx.) thinly sliced red onion
1 oz. (approx.) fresh arugula or baby spinach leaves, stemmed
- freshly ground Kowalski's Black Peppercorns, to taste
¼ oz. (approx.) chopped fresh Italian parsley, to taste

In a large mixing or salad bowl, combine first 4 ingredients (through onion). Drizzle with ¼ cup Mustard Vinaigrette; toss to coat. Fold in greens; drizzle with additional dressing to taste (about 2 tbsp.). Season with pepper and garnish with parsley. Serve immediately or store, covered, in the refrigerator for up to 3 days.