Mediterranean Shrimp Salad With Cannellini Beans

Ingredients (17)

• 2 lemons , one for the poached shrimp and one for the dressing
• 1/2 cup white wine
• 2 sprigs fresh dill
• 2 bay leaves
• 2 teaspoons kosher salt , divided
• 8 whole peppercorns
• 8 ounces shelled medium size shrimp , frozen with tails removed
• 1/2 cup extra virgin olive oil
• 1/4 cup champagne vinegar
• 3 cloves garlic , pressed or minced
• 2 tablespoons whole grain mustard
• 1/2 teaspoon freshly ground black pepper
• 3 cups baby arugula leaves
• 2 cups cherry tomatoes , halved
• 1 1/2 cups cooked cannellini beans , or 1 15-ounce can drained and rinsed
• 1/3 cup chopped fresh dill
• 1/4 medium red onion , thinly sliced