To make the vinaigrette, whisk together the shallot, parsley, red pepper flakes, salt, Rapture Balsamic Vinegar, and Rosette Garlic Olive Oil in a bowl until combined.
On a dinner plate or large bowl, layer the vinaigrette (you may have some left over) and cannellini beans. Season the beans with salt to taste.
Top with artichoke quarters, arugula, and ricotta cheese.
Finish with a drizzle of Rosette, lemon zest and flaky salt.
