Looking for a healthy and colorful side dish to add to your table? This salad offers a hint of licorice from the fennel, satisfying crunch from the walnuts and a creamy heartiness from the beans.
Salad
1 fennel bulb
1 15-oz can white beans, drained and rinsed
1/2 cup shredded carrot
1/4 cup dried currants*
3/4 cup toasted walnut pieces
Dressing
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1/4 cup mixed, chopped herbs (parsley, chives, tarragon)
Salt & pepper to taste
*If you can’t find currants, substitute raisins or chopped dates
1. Thinly slice the fennel and place in a large bowl with the beans, carrots and currants.
2. In a small bowl, whisk together the dressing ingredients and pour over bean-and-fennel mixture. Toss to combine.
3. Sprinkle walnuts over the top and serve. Enjoy!
Source: reprinted with permission from the California Walnut Board
