Fennel-Lemon Green Bean Salad

Ingredients:
2 bulbs fennel with leaves, washed
¼ pound fresh green beans, cleaned and cooked tender crisp
¼ pound fresh mushrooms, cleaned and sliced
¼ cup balsamic vinegar
¼ cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Lemon zest to taste
Salt and pepper to taste

Directions:
Trim and discard tough outer stalks of fennel.  Wash and mince 2 tablespoons of fennel leaves; set aside.  Split bulb lengthwise and discard core; slices into 1/8 inch slices.
In a large bowl, combine fennel, beans and mushrooms; set aside.
In a small jar, combine remaining ingredients plus the minced fennel leaves; shake well until mixed.
Pour over vegetables and chill.  Serves 4-6.

This is a very nice change from the usual lettuce salad.  It goes especially well with fish!  I really like the refreshing lemon flavor, with the crispy vegetables.