White Bean Salad with Fennel and Cauliflower recipe | PCC Community Markets

Ingredients

• 1/4 cup olive oil, divided
• 1/4 cup chopped red onions
• 2 cloves garlic
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon red pepper flakes
• 1 small head cauliflower, cut into florets
• 1 lemon, zested and juiced
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• Salt and pepper, to taste
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• 1 fennel bulb, very thinly sliced
• 5 ounces arugula