Italian Bean Salad With Escarole

• Salad:
• 2 cups diced tomato
• 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
• 12 cups torn escarole
• 1 1/2 cups thinly sliced fennel bulb (about 1 bulb)
• 3/4 cup thinly sliced red onion
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 cup thinly sliced fresh basil
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 teaspoon fennel seeds
• Vinaigrette:
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fennel seeds
• 1 teaspoon honey
• 1/8 teaspoon black pepper

1. To prepare salad, combine first 10 ingredients in a bowl; cover and chill 30 minutes.
2. To prepare vinaigrette, combine the oil and remaining ingredients in a small bowl, stirring with a whisk. Add to salad; toss well.

salad, tomato, cannellini beans, fennel bulb, red onion, parmesan cheese, fresh basil, lemon rind, lemon juice, fennel seeds, vinaigrette, extravirgin olive oil, balsamic vinegar, fennel seeds, honey, black pepper

Taken from www.myrecipes.com/recipe/italian-bean-salad-with-escarole (may not work)