Recipe for Green Bean and Fennel Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 tbl Balsamic vinegar
2 tbl Fresh lemon juice
1 tbl Olive oil
2 tsp Water
1/2 lb Green beans, trimmed (about 2 cups), 1 1/2" pieces
2 lrg Fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 2 cups)
4 oz Button mushrooms, (about 2 cups), trimmed, quartered
2 cup Fresh Italian parsley, chopped
3 tbl Fresh chives, chopped
Instructions:
Instructions: Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.

Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry.

(Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)

Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

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