Salads

Cauliflower, White Bean, and Feta Salad

1/3 Cup olive oil

1 Teaspoon minced fresh rosemary

2 Tablespoons fresh lemon juice

1 Tablespoon red wine vinegar

2 ½ Teaspoons finely grated lemon peel 1V2 teaspoons salt

½ Teaspoon ground black pepper

1 Medium head of cauliflower, trimmed, cut into small florets (about 3 cups)

1 15-Ounce can white beans (such as Great Northern or navy beans), drained

2 Large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise

1 Tablespoon chopped fresh chives

2 Teaspoons chopped fresh parsley

½ Cup crumbled feta cheese (about 3 ounces)

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat.

Season salad with salt and pepper.