Marinated Cannellini Beans, Fennel, Pistachios and Arugula Salad Recipe

Ingredients:

• 1 (15 ounce) can cannellini or other white beans, drained and rinsed
• 1/2 medium fennel bulb, very thinly sliced
• 1/2 small red onion, minced
• Champagne Dijon Vinaigrette
• Zest of half an orange
• 5 ounces arugula, mâche, or other baby greens (7 - 8 cups)
• 1/2 cup roasted pistachio nuts, roughly chopped

Directions:

1. In a medium bowl, combine beans, fennel, red onion, 1/2 cup Champagne Dijon Vinaigrette, and orange zest. (Can be made a day or two ahead of time; cover and chill.)
2. To serve, spoon bean mixture with dressing into bottom of salad bowl. Add 2 additional tablespoons vinaigrette, greens, and pistachios. Toss gently, adding more vinaigrette as needed. Garnish with an extra sprinkle of orange zest.
3. Cook's Tip:
4. Omit the beans for an elegant green salad.