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Ingredients
- 1 cup Florida Orange Juice
- Florida Orange peel, cut in thin strips, if desired
- 1 tbsp. Florida Orange zest, minced
- ¼ cup white wine vinegar
- ⅓ cup extra virgin olive oil
- 2 tbsp. white miso
- 2 tsp. agave nectar
- 1 (30 oz.) container cannellini beans, drained
- 1 (27 oz.) container artichoke hearts, drained, quartered
- Salt and pepper to taste
- ¼ cup fresh basil, cut into chiffonade
- Basil sprigs, if desired
Instructions
- Combine Florida Orange Juice, vinegar, olive oil, miso, agave nectar and Florida Orange zest in large bowl and stir until combined.
- Add beans and artichoke hearts and toss gently with Florida Orange Juice mixture until coated. Season to taste with salt and pepper.
- Place bean mixture in sauté pan and cook over medium heat until heated through.
- Toss in basil and garnish with basil sprigs and orange peel, if desired. Serve warm or at room temperature.
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