Square One Brewery in Lafayette Square. They have some of the most creative and delicious salad combinations I've ever come across.
I have an actual smoker, but it is for indoor use and makes my hair smell like a bonfire, so I skipped it for these. Instead I dressed the beans in a mixture of Wright's liquid smoke, Braggs, and a little sesame oil. Equal parts of each. Then I roasted them slow and low in a single layer at 250 for 40 mins, or until they get a little bit shriveled.
You almost don't need to dress the rest of the salad after you put these on top, but you can use a little balsamic vinagrette if you want.
1) Above: I placed the beans on a bed of arugula, topped them with red onion slices, tomato wedges and a little sprinkle of Baetje Farms Cheese for a salad I could easily make a meal from.
2) Left: To make it more of a main course salad, throw some baked polenta slices on top. This time I used Seaside Smoked Cheddar to bring out the smokiness of the beans. And the last of the season's heirloom tomatoes.
I'm really really bummed that tomato season is over, but I keep reminding myself that absence makes the heart grow fonder.