Fennel, White Bean and Walnut Salad

• 1 fennel bulb
• 1 15- oz can white beans, drained and rinsed
• 1/2 cup Shredded carrots
• 1/4 cup dried currants
• 3/4 cup toasted California walnut piecesdressing:
• 1/2 cup olive oil
• 1/4 cup White Wine Vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup mixed, chopped herbs (parsley, chives, tarragon)
• Salt and pepper to taste

Preparation

1 Thinly slice fennel and place in large bowl with beans, carrots and currants. In small bowl whisk together dressing ingredients and pour over bean and fennel mixture.
2  Toss to combine.
3 Sprinkle walnuts on top and serve

Source: California Walnut Board