Roasted Fennel and White Bean Salad

I wish I started more fennel seeds this Spring so I had more to experiment with now.  Oh well.  Four more flats are in the greenhouse as we speak so I have it to look forward to.  

I made this simple bean salad for the CSA this week inspired (as I always am) by Heidi Swanson and her gorgeous website.  Here it is:


I did, of course, make a few variations and used canned beans I had on hand.  I added some garlic cloves and shallots to the fennel bulbs and roasted them all together after tossing them with some olive oil.

For herbs, I used the fennel fronds and a bit of purple basil.  

For the dressing, I used vermouth, honey, lemon juice and lemon zest.

Pretty simple.  And hopefully delicious, too.