Green Bean, Granny Smith And Fennel Salad

• 2 cupstreen beans
• 1 tbsptijon mustard
• Juice of 1 lemon
• Zest of 1/2 lemon
• Salt and pepper
• 2 tsp fresh oregano, or 1 tsp dried
• 1 tbsptinced fennel fronds
• 4 tbsptxtra virgin olive oil
• 1/3 cuptoarsely chopped Italian flat leaf parsley
• 2 smalltranny Smith apples
• 1 bulbtennel, quartered, cored and thinly sliced

1. Blanch green beans in lightly salted boiling water just until specks of darker green appear, shock in ice water and drain well, patting dry with paper towels. Remove stems and cut beans into approximately 2" lengths.
2. In a medium bowl, whisk Dijon mustard with lemon juice, zest, salt, pepper, oregano and minced fennel fronds. Whisk in olive oil one tablespoon at a time. Stir in chopped parsley.
3. Core apples and cut into quarter inch julienne. Immediately toss apple sticks in dressing to coat all sides thoroughly.
4. Fold in sliced fennel and green beans.
5. Chill salad at least 30 minutes before serving.

beans, mustard, lemon, lemon, salt, oregano, fennel fronds, olive oil, parsley, apples, fennel

Taken from www.epicurious.com/recipes/member/views/green-bean-granny-smith-and-fennel-salad-1268345 (may not work)