Mediterranian fennel salad

Ingredients:

• 1 bag Green Giant* Valley Sections* Frozen Whole Green Beans
• 1/2 cup (125 mL) extra-virgin olive oil
• 2 bulbs fresh fennel
• 2 red bell peppers, cut into bite-sized strips
• 1/4 cup (50 mL) pine nuts or sliced almonds
• Dressing
• 3 tbsp (45 mL) red wine vinegar
• 1 tbsp (15 mL) Dijon mustard
• 1 tsp (5 mL) minced garlic
• 1/2 tsp (2 mL) salt

Preparation:

            Cook green beans as directed on package. Drain; rinse with cold water to cool.

Trim fennel bulbs; cut in half. Cut each half into 1/4-inch slices. In large bowl, combine green beans, fennel and bell peppers. Cover; refrigerate until serving time.

          Meanwhile, in small bowl, combine vinegar and mustard; beat with wire whisk until well blended. On cutting board, mash garlic and salt together with fork to make a paste. Beat into vinegar mixture. Slowly beat in oil until well blended. Cover; refrigerate until serving time.

          When ready to serve, add dressing to vegetable mixture; toss gently to mix. Arrange on large serving platter. Sprinkle with pine nuts. Garnish with fresh fennel tops, if desired.