Recipe by Vinny Lauria (Group Executive Chef, Posto Pubblico, Linguini Fini, & Stone Nullah Tavern)

for aioli:

1. add mustard, egg yolk and minced garlic to mixing bowl and whisk together
2. squeeze in lemon juice, season with salt and pepper
3. drizzle in oil while constatly whisking until thick and creamy

In sauce pot add a little bit of olive oil and heat

1. add carrots, onions and celery and caramelize
2. once caramelized add beans with water to the pot
3. simmer beans for about 1 hour stiring frequently
4. once beans are finished cooking season with salt and pepper and cool
5. strain beans from liquid once cool

In mixing bowl add shrimp, beans, roasted peppers, dill, lemon juice, olive oil, salt and pepper

1. toss together
2. rub bread with olive oil and char on grill 
3. allow to come to room temp and spread aioli on bread
4. top bruschetta with shrimp and bean salad