Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette

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1 pound dry cannellini beans, soaked in water overnight

2 ounces pancetta, cut into big pieces

5 1/2 cups water

1/4 cup extra virgin olive oil

1/4 cup chopped garlic

2 stalks celery, cut into 1/4-inch dice

1 pound carrots, cut into 1/4-inch dice

1 red onion, cut into 1/4-inch dice

3 tablespoons tomato paste

12 ounces spinach, stems removed

2 cups chicken stock

1 tablespoon kosher salt

1 tablespoon black pepper

Cherry Tomato Vinaigrette:

1 pint cherry tomatoes, quarter

1/4 cup sun-dried tomato, blanched

6 basil leaves, chiffonade

1/2 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1/2 lemon, juiced

1 tablespoon kosher salt

1 teaspoon black pepper

1 pint ripe cherry tomatoes, quartered

Seabass:

4 (8-ounce) fillets of seabass, scaled, skin on

2 tablespoons extra virgin olive oil, divided

Kosher salt and white pepper

Escarole:

2 tablespoons extra virgin olive oil

2 heads escarole, trim outer leaves, quartered

1 teaspoon kosher salt