4 tomatoes, sliced
1 can of cannellini
1 cup of feta, crumbled
1 cup of fennel bulb
2 tablespoons sesame seeds
2 tablespoons vegetable oil
1 teaspoon Dijon mustard
salt and pepper
2 tablespoons red wine vinegar
1 tablespoon honey

Makes 6 servings


1. Combine the honey, red wine vinegar, salt and pepper, Dijon mustard, and oil in a small bowl and whisk well.

2. Combine the fennel, cannellini, sesame seeds, and tomatoes in a salad bowl. Pour the dressing over the vegetables and toss. Garnish with feta.