Season the salmon portion and coat with walnut crust using the standard breading procedure. Pan fry over medium heat about 3 minutes per side then finish in the oven at 350 degrees for 2-3 minutes.
Sweat garlic and shallots in a small stock pot, deglaze with white wine, reduce by half then add chicken stock. Puree in Vitamix to desired consistency.
Saute garlic quickly then add escarole to saute for 1 minute. Deglaze with white wine and then add the chicken stock and cannellini beans and bring to a slow simmer for about 3-4 minutes or until beans are warmed through.