Cranberry Beans and Pea Shoots in Sherry-Hazelnut Vinaigrette

In a medium saucepan, combine the cranberry beans with the chicken stock, slab bacon, onion, thyme sprigs and garlic. Partially cover and cook over moderate heat until the beans are tender, 20 to 30 minutes. Drain the beans, reserving 2 tablespoons of the stock. Pick out and discard the bacon, onion, thyme sprigs and garlic. Transfer the beans to a bowl set in a larger bowl of ice water and refrigerate until chilled, about 1 hour, or omit the ice water and refrigerate overnight.

In a large bowl, combine the oil, vinegar, mustard and the 2 tablespoons of reserved stock. Season with salt and pepper. Toss the pea shoots with a little of the dressing and transfer them to a platter. Add the beans to the remaining dressing and toss until coated. Spoon the beans onto the pea shoots and serve.