Dressing:
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoon olive oil
Salad:
1 pound green beans, trimmed
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced
1 cups chopped fresh Italian parsley
Onion, thinly sliced
Bell pepper, cut into thing strips (I think the red, yellow, or orange add a nice touch of color)
Shave Parmesan and toasted walnuts for topping. When I toast the walnuts, I added just a touch of maple syrup to give some sweetness.
Whisk first 3 ingredients in medium bowl to blend for the dressing. Season with salt and pepper.
Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water to stop the cooking process. Drain beans. Pat dry.
Place beans in large bowl. Add fennel, onion, pepper, and parsley. Drizzle dressing over; toss. Top with cheese and walnuts.
