Italian Pepper And Fennel Antipasto

• Vinaigrette Dressing
• 2 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons parsley, chopped
• 3 tablespoons chives, chopped
• 6 tablespoons olive oil
• 3 fennel bulbs
• 2 red bell peppers, seeded and cut into strips
• 1 green bell pepper, seeded and cut into strips
• 1 red onion, sliced
• 1 cup garbanzo beans, cooked & drained
• 1/2 cup olive, pitted, halved (Greek & Nicoise fine)
• 3/4 cup feta cheese, crumbled
• 1 -2 bunch watercress

1. In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.
2. Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne strips.
3. In a bowl mix fennel, bell peppers, and onion and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator.
4. Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves, and any other garnish if desired.

vinaigrette, garlic, red wine vinegar, mustard, sugar, salt, pepper, parsley, chives, olive oil, fennel bulbs, red bell peppers, green bell pepper, red onion, garbanzo beans, olive, feta cheese, watercress

Taken from www.food.com/recipe/italian-pepper-and-fennel-antipasto-380221 (may not work)