White Bean Salad With Goat Cheese - cooking recipe

Ingredients

1/2 c. packed Italian parsley leaves
1 c. plus 2 Tbsp. extra-virgin olive oil
2 1/2 c. dried cannellini beans, soaked overnight (available at Todaro Bros.)
1 medium onion, halved
3 whole cloves
1 medium carrot, halved
1 stalk celery, halved
1 medium, unpeeled head garlic, halved crosswise
1 bay leaf
2 sprigs fresh thyme
6 oz. slab bacon
1 tsp. kosher salt
3 cooked artichoke bottoms, diced
2 bunches baby arugula
5 Tbsp. vinaigrette
12 Tbsp. grated, aged goat cheese
2 Tbsp. snipped chives

Preparation

Cook parsley in 2 cups boiling, salted water for 2 minutes. Drain.
Rinse with cold water and pat dry.
Put in a food processor with 1 cup oil and puree.
Cover and set aside at room temperature for 18 to 24 hours; strain and discard sediment.