Flageolet Bean Salad With Fennel, Orange, And Tapenade Toasts

• 2 cups dried green flageolet beans, or substitute white kidney beans
• 1 fennel bulb
• 1-2 oranges
• 1 lemon
• 7 tablespoons olive oil, divided
• 1 1/2 tablespoons sherry vinegar, divided
• 1 teaspoon dijon mustard
• 4 handfuls mixed salad greens
• 1/2 cup pitted black olives
• 2 tablespoons capers
• 1 clove garlic
• 1/4 cup flat leaf parsley leaves
• 1 pinch red pepper flakes
• 1 baguette

1. Rinse the beans and put them in a slow cooker or a pot with 4 cups of water. Rinse the fennel bulb and cut off the stalks. Reserve the bulb and a handful of the most tender fronds. Layer the remaining stalks and fronds over the beans. Simmer the beans on low for about 3 hours, swirling occasionally to mix, until they are tender but still firm (on the stovetop this may take less time and require additional water). Remove the fennel stalks and season generously with salt. Drain 2 cups of the cooked beans for the salad and reserve the remaining beans for another use.
2. Prepare the tapenade. Heat the garlic clove in a dry, hot skillet, until it is blacked in patches on the outside and soft and fragrant. In a food processor, combine the olives, capers, garlic clove, reserved fennel fronds, parsley, 1 tsp of zest from both the lemon and orange, red pepper flakes, and 3 Tbsp olive oil. Pulse briefly into a coarse, chunky paste.
3. Prepare the bean salad. Cut the fennel bulb into thin slices. Peel the orange, slice, and quarter each slice. In a medium bowl whisk together the mustard, 1 Tbsp vinegar, 2 Tbsp olive oil, and salt and pepper. Toss in the cooked beans, fennel and orange slices and mix well. Adjust seasoning.
4. Prepare the toasts. Turn on broiler. Cut 8 slices from the baguette and spread generously with tapenade. In a large oven-proof pan, such as a cast iron skillet, heat a thin film of olive oil. Place the toasts in the pan and heat for about a minute until they start to smell toasted. Place the pan under the broiler and cook for 3 or 4 minutes until the toasts have started to crisp around the edges, but remove them before they start to burn.
5. Prepare the salad. In a large bowl, whisk together 1 Tbsp lemon juice, 1/2 Tbsp vinegar, 2 Tbsp olive oil, salt and pepper. Toss in the salad greens until well coated. Divide the dressed greens on 4 plates, layer on the bean salad, and top with tapenade toasts.
6. To serve at a picnic, prepare separate containers of the bean salad, the toasts, the undressed greens (in a container with a lid), and the dressing. At the picnic, pour the dressing over the greens, put back on the lid and give them a good shake, then plate the greens and top with the beans and toasts.

dried green flageolet beans, fennel, oranges, lemon, olive oil, sherry vinegar, mustard, salad greens, black olives, capers, clove garlic, flat leaf parsley leaves, red pepper, baguette

Taken from food52.com/recipes/9450-flageolet-bean-salad-with-fennel-orange-and-tapenade-toasts (may not work)