Recipe for Bean-and-Fennel-Salad

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Yield:

Ingredients:

Amount	Ingredient
6 tbl	olive oil
3 tbl	white wine vinegar
3/4 tsp	coarsely-ground black pepper
1/2 tsp	salt
1/2 tsp	dried thyme
1/2 tsp	dried crushed red pepper
2 can	chickpeas - (15 1/2 oz ea) rinsed, drained
	(navy beans may be substituted)
2 med	fennel bulbs thinly sliced
3 x	garlic cloves minced
1/2 cup	crumbled Gorgonzola cheese
	(crumbled blue cheese may be substituted)
1/4 cup	minced fresh Italian parsley

Instructions:

Instructions: Whisk together first 6 ingredients in a bowl; add beans, fennel, and garlic, tossing gently to coat. Sprinkle with cheese and parsley. Cover and chill at least 1 hour. Garnish, if desired.

This recipe yields 6 to 8 servings.

Comments: Select unblemished fennel bulbs with bright green fronds for the freshest flavor. Some grocery stores also sell fennel as anise.

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