Tuscan Bean Salad | With Oven-Roasted Tomatoes

Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes and place them along with the unpeeled garlic cloves into a baking dish. Drizzle with half of the olive oil and season with a pinch of salt and pepper. Roast in the hot oven for approx. 15–20 minutes until the tomatoes burst and caramelize juicily.

Drain the white beans in a colander, rinse with cold water, and drain well. Peel the red onion and slice it into fine strips. Wash the arugula and spin dry. Toast the pine nuts in a dry pan until golden brown and set aside.

Remove the soft-roasted garlic from the oven, squeeze it out of the skin, and mash with a fork. Whisk with the remaining olive oil, white wine vinegar, Dijon mustard, and honey into a smooth dressing.