Steps:
- In a large serving bowl, combine drained and rinsed beans, red onion, sun-dried tomatoes, prosciutto and sage. In a small bowl, combine and mix cloves, red pepper flakes, garlic, salt, lemon juice and pomogranate molasses. Mix well, then whisk the olive oil in in a thin steady stream. Pour over salad, add salt and pepper to taste and mix. May be made of time and refrigerated. Before serving, bring to room temperature and add chopped parsley
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