Instructions: Place beans in new water and bring to a boil. Lower heat and simmer 30 to 40 minutes until tender. Drain and place in a mixing bowl to cool.

In another mixing bowl, place mustard, vinegar and mint leaves. Whisking constantly, add olive oil in a thin stream until all is emulsified. Add ham, escarole and cool beans and toss well to coat. Season with salt and pepper, toss again and serve.

This recipe yields 6 servings.

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