For the dressing:
3 Tbsp balsamic vinegar
2 tsp lemon juice
1 Tbsp whole grain Dijon mustard
1/2 cup olive oil
salt + freshly ground pepper
Whisk together the balsamic vinegar, lemon juice and mustard. Slowly whisk in the olive oil.
Or, put all the dressing ingredients into a glass jar or bottle. Cover tightly and shake vigorously to blend.
For the salad:
12 oz. roasted turkey breast
1 can (19 oz/540 ml) Romano beans, drained and rinsed
1 cup diced fennel
1 Vidalia or other sweet onion, diced
3 Tbsp chopped fresh parsley
Dice the turkey breast and mix with the beans in a salad bowl. Fold in the fennel and onions. Pour the dressing over the mixture and toss to coat. Sprinkle with chopped parsley.
Serves 2-3 from Lucy Waverman's Home Chef column, The Globe and Mail, June 21, 2003