Ingredients
2 cups green beans
1 tbsp Dijon mustard
Juice of 1 lemon
Zest of 1/2 lemon
Salt and pepper
2 tsp fresh oregano, or 1 tsp dried
1 tbsp minced fennel fronds
4 tbsp extra virgin olive oil
1/3 cup coarsely chopped Italian flat leaf parsley
2 small Granny Smith apples
1 bulb fennel, quartered, cored and thinly sliced
Preparation
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.
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.
Core apples and cut into quarter inch julienne. Immediately toss apple sticks in dressing to coat all sides thoroughly.
Fold in sliced fennel and green beans.
Chill salad at least 30 minutes before serving.
