White Bean and Clam Confetti Salad with Orange-Balsamic Dressing

Drain beans in a colander and rinse under cold water to remove starch. Drain water and add to medium bowl.

Drain clams and add to beans.

Finely dice the onion, add to bowl.

Cut tomatoes in half horizontally and squeeze to remove seeds. Discard seeds. Chop tomatoes into a small dice. Add to bowl.

Cut pepper segments into 1/2 inch strips. Cut strip to make 1/2 inch by 1/2 inch dice. Add to bowl.

Remove the zest from one orange and add to bowl. Squeeze juice from half of the flesh to get about two tablespoons to reserve in a small bowl for dressing.

Toss salad ingredients. Continue with dressing.

In a small bowl, to the orange juice, add balsamic, mustard, salt and pepper, and garlic, minced. Whisk to emulsify. Add the olive oil and whisk until combined. Taste and adjust seasoning with salt and pepper.

Pour all but three tablespoons of the dressing over the bean salad. Toss and adjust seasoning if necessary.

In a separate bowl toss remaining dressing with arugula. Divide greens amongst three plates and top with the bean salad. Serve immediately.

*4 segments canned roasted red peppers equals one whole pepper (or you can roast your own red pepper by cutting into quarters and removing the seeds and ribs, roast on a sheet pan under the broiler until skin is blackened, remove skin and proceed)