Antipasto Platter - Delicious Living

Ingredients

• 1 medium fennel bulb (about 12 ounces)
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 (15-ounce) can kidney beans, rinsed and drained
• 12 kalamata olives, quartered
• 1/4 cup finely diced red onion
• 3 tablespoons chopped fresh parsley
• 4 ounces bottled roasted red peppers, drained and cut into ½-inch-thick strips
• 1 (3.75-ounce) can water- or oil-packed sardines, drained, skeletons removed
• 3 tablespoons (3/4 ounce) shaved or coarsely grated Parmesan cheese