2	8-ounce (240 g) loin lamb chops, boned, fat and tail removed, and tied

Marinade:

1	tablespoon (15 ml) balsamic vinegar

1	clove garlic minced

1/2	teaspoon (2.5 ml) Dijon mustard

White Bean Puree:

olive oil cooking spray

1/2	cup chopped onions

2	cloves garlic, minced

1/2	teaspoon (2.5 ml) chopped fresh sage

1	teaspoon (5 ml) balsamic vinegar

1/8	teaspoon (0.6 ml) salt (optional)

freshly ground pepper

fresh tarragon sprigs for garnish

1	15-ounce (425 g) cannellini beans, drained, rinsed, and drained again

1	4-ounce (120 g) plum tomato, seeded and finely chopped

1. On a small plate, combine the vinegar, garlic, and mustard. Place the medallions on the plate, turning them to cover with the marinade. Let stand for 30 minutes.
2. Meanwhile, lightly coat a small nonstick skillet with cooking spray; add the onions and cook, stirring, over medium heat until onions wilt, about 8 minutes. Add the garlic and continue to cook for 1 minute.
3. Place the beans in food processor or blender. Add the cooked onion, sage, and vinegar, along with salt (if using) and pepper. Process until smooth. Transfer to a covered container to take to the picnic site.
4. Light a grill or preheat the broiler. Grill lamb medallions about 7 minutes total time, turning once, for medium rare.
5. Transfer from grill to a carving board. Let sit for 10 minutes, then remove the string and slice into thin strips. Pack slices in a covered container to take to the picnic site.