Mediterranean Borlotti Bean Salad | With Sautéed Fennel

Wash the fresh fennel, remove the core, and cut the bulb into fine strips. Set aside the tender fennel fronds for garnish later.

Heat 1 tbsp of olive oil in a large pan. Sauté the fennel strips over medium heat for about 5 to 7 minutes until lightly browned and aromatic, but still tender-crisp. Season with a pinch of salt and let cool briefly.

For the dressing, finely chop or press the garlic. Whisk in a bowl with the juice and a little zest of the organic lemon, Dijon mustard, liquid honey, the remaining olive oil, as well as salt and freshly ground black pepper into a creamy vinaigrette.