Bean And Fennel Salad Recipe

• 6 Tbsp. extra virgin olive oil
• 3 Tbsp. white wine vinegar
• 3/4 tsp coarsely-grnd black pepper
• 1/2 tsp salt
• 1/2 tsp dry thyme
• 1/2 tsp dry crushed red pepper
• 2 can chickpeas - (15 1/2 ounce ea) rinsed, liquid removed (navy beans may be substituted)
• 2 med fennel bulbs thinly sliced
• 3 x garlic cloves chopped
• 1/2 c. crumbled Gorgonzola cheese (crumbled blue cheese may be substituted)
• 1/4 c. chopped fresh Italian parsley Fresh fennel fronds for garnish

1. Whisk together first 6 ingredients in a bowl; add in beans, fennel, and garlic, tossing gently to coat.
2. Sprinkle with cheese and parsley.
3. Cover and refrigerateat least 1 hour.
4. Garnish, if you like.
5. This recipe yields 6 to 8 servings.
6. Comments: Select unblemished fennel bulbs with bright green fronds for the freshest flavor.
7. Some grocery stores also sell fennel as anise.

extra virgin olive oil, white wine vinegar, black pepper, salt, thyme, red pepper, chickpeas , fennel, garlic, gorgonzola cheese, fresh italian parsley

Taken from cookeatshare.com/recipes/bean-and-fennel-salad-80873 (may not work)