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Fennel and Cannellini Bean Salad
Ingredients
  • 2 large fennel bulbs trimmed and finely sliced
  • 1/2 C. cream
  • 1/2 C. vegetable stock
  • 7 oz. gorgonzola cheese crumbled
  • 5 thyme sprigs leaves picked
  • 1/2 pound cherry tomatoes halved
  • One and a half 15-ounce cans of cannellini beans drained and rinsed or freshly-cooked dry beans
  • 1/2 C. black kalamata olives torn
  • 2 C. baby spinach or baby arugula or a combination
  • A few radicchio leaves torn
  • 3 T. roughly-chopped flat-leaf parsley leaves
  • 1/4 C. basil leaves torn
  • 3 T. pine nuts toasted
  • Sea salt and black pepper
  • Whole cherry tomatoes and fennel sprigs for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Thinly-slice fennel bulbs and arrange the slices on a large rimmed baking tray. Mix the cream and the broth together and pour over the fennel. Crumble the gorgonzola cheese and sprinkle it over the fennel and the cream. Sprinkle thyme leaves over the fennel and season with a little salt and freshly-ground black pepper. Bake for 20 minutes until the fennel is tender and is beginning to brown. Scatter the halved cherry tomatoes on top of the roasted fennel and bake for another 5 minutes until the tomatoes have softened.
  3. Combine the roasted fennel and tomatoes with the drained and rinsed cannellini beans. Toss in the olives, spinach (or arugula) and the herbs. Scatter the toasted pine nuts over the top of the salad and garnish with a few sprigs of thyme and a few whole cherry tomatoes. Best served at room temperature.