White Bean and Roasted Fennel Salad with Honey-Miso Dressing

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This salad speaks for itself, both visually and with its flavor.

Ingredients

Honey-Miso Dressing

Preparation

Preheat the oven to 375°F. In a medium bowl, toss fennel, red onion, and garlic with olive oil to coat. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread on a baking sheet and roast, stirring every 20 minutes for 1 hour, or until vegetables are lightly browned.

In a large bowl, combine the beans, roasted vegetables, and half the honey-miso dressing. Toss to mix well. Add the cherry tomatoes and toss gently with remaining dressing. Season with remaining salt and pepper. Garnish with reserved fennel leaves. If you have time, let the salad stand at room temperature for an hour before serving, tossing occasionally, to allow the flavors to develop.

For Honey-Miso Dressing

In a small bowl, whisk together all ingredients until well blended.

Recipe by Chef Ken Charney, former PCC staff

Source: Sound Consumer August 2002

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More about: fennel, miso, white beans

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