Makes 6-8 servings. Recipe from Epicurious. Dressing: 1/4 cup red wine vinegar 3 garlic cloves, minced 1 teaspoon Dijon mustard 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano 3/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste Directions To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes. For dressing, combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.
