Yields 4 servings

Ingredients:
Vinaigrette:

• 2 tablespoons minced shallots
• 1 tablespoon white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon extravirgin olive oil
• 1 teaspoon honey
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1/4 cup vegetable broth
• 1/2 teaspoon cornstarch
• 1 tablespoon minced
• fresh parsley

Salad:

• 1/3 cup chopped red onion
• 1 (16-ounce) can cannellini beans or other white beans, drained
• 1 (6-ounce) can albacore tuna in water, drained and flaked
• 4 cups fresh baby spinach (about 4 ounces)
• 2 medium yellow tomatoes, halved and sliced
• 2 1/2 cups thinly sliced Belgian endive (about 1/2 pound)
• 1/4 cup spicy radish sprouts

Preparation:
To prepare vinaigrette, combine first 8 ingredients in a small saucepan. Combine broth and cornstarch mixture in a small bowl, stirring with a whisk. Add cornstarch mixture to pan. Bring to a boil over medium-high heat, and cook 1 minute, stirring constantly. Remove from heat and stir in parsley. Cool to room temperature.
To prepare salad, combine vinaigrette, onion, beans, and tuna in a large bowl, tossing gently to combine. Cover and chill 1 hour. Arrange 1 cup spinach and 1/4 of tomatoes on each of 4 plates, and top with about 2/3 cup endive. Arrange about 1/2 cup tuna mixture and 1 tablespoon sprouts on each serving.