1  pound (460 g) fresh green beans, trimmed and cut 1-inch pieces 2  bulbs fresh fennel ½ pound (230 g) fresh mushrooms, cleaned, trimmed and quartered 2  tablespoons lemon zest, graded blade #1 1  cup (60 ml) balsamic vinegar 2   tablespoons water 2   tablespoons fresh squeezed lemon juice 2   tablespoons extra virgin olive oil 1   teaspoon sugar


Steam green beans in 6-quart steamer basket placed inside 6.5-quart Stockpot over boiling water about 5-7 minutes with the cover one and the vent open.

Run under cold water to stop beans from cooking process or fill the steamer basket with ice. Drain, dry and place in large serving bowl.

Trim fennel leaves, reserve. Quarter bulb and remove core. Slice fennel bulb thinly, add to serving bowl along with quartered mushrooms, and sprinkle with lemon zest.

In a small mixing bowl combine vinegar, water, lemon juice, oil and sugar. Mix well, pour over salad and toss.

Mince finely reserved fennel leaves, sprinkle on top of salad. Cover and refrigerate 30 minutes.