Instructions:

Yield: 4 servings

4 oz Green beans, trimmed, sliced
14 oz Cannellini beans, cooked
3 ea Celery sticks, chopped
1 sm Fennel bulb
1/2 ea Lettuce head, trimmed
1 sm Radicchio, trimmed

Dressing
2 tbsp White wine vinegar
1/2 tsp Dijon
1 sm Shallot, diced
1 tbsp Parsley, chopped
1 tbsp Chives, chopped
1/2 tsp Tarragon, chopped
3 tbsp Olive oil
Salt & pepper

Whisk together the ingredients for the dressing & season with salt & pepper, to taste.

Bring a pan of lightly salted water to a boil & add green beans, cook until just tender, 3 minutes. Drain, rinse in cold water & set aside. Place in a bowl with the beans & celery.

Cut fennel in half & cut each half into thin fan shaped slices. Add to the beans & toss in the herb dressing.

Mix lettuce & radicchio leaves together in a bowl. Arrange on individual plates & top with the bean mixture.