-
1
Reserving liquid from can, drain white beans and rinse.
-
2
Finely chop sun-dried tomatoes.
-
3
Pick rosemary leaves and mince, discarding stems.
-
4
Peel shallot and mince.
-
5
Rinse spinach and frisee.
-
6
Tear frisee leaves into 1-inch pieces and discard root.
-
7
In a large bowl, using a fork, smash white beans until mostly smooth.
-
8
Add sun-dried tomatoes, rosemary, grated pecorino, and crushed red pepper, if desired.
-
9
Mix to combine.
-
10
Taste and add salt and pepper as needed.
-
11
Add cornmeal and 2 tablespoons reserved liquid from beans and mix again.
-
12
Shape mixture into 4 equal patties, about 3/4-inch thick and 3 inches in diameter.
-
13
Place on a plate and chill in fridge for 5 to 10 minutes.
-
14
Meanwhile, heat 1 teaspoon olive oil in a large pan over medium heat.
-
15
When oil is shimmering, add shallot and saute until translucent, about 3 minutes.
-
16
Add white wine vinegar and simmer until reduced by half, 30 seconds.
-
17
Transfer to a small bowl.
-
18
Add 1 packet mustard to bowl with shallots and stir to combine, discarding remaining mustard.
-
19
Add 2 tablespoons olive oil and whisk to combine.
-
20
Taste and add salt and pepper as needed.
-
21
Set aside.
-
22
Heat 2 tablespoons olive oil in the pan from dressing.
-
23
When oil is shimmering, add patties and cook until golden on outside and warmed through, 2 to 3 minutes per side.
-
24
Transfer to a paper-towel-lined plate to drain.
-
25
In a large bowl, toss spinach and frisee with half of dressing.
-
26
Divide salad evenly between 2 plates.
-
27
Top with patties, spoon over remaining dressing, garnish with shaved Parmesan, and serve.
