Cauliflower, White Bean, and Feta Salad

Adapted from Bon Appétit

1/3 cup Vera Jane’s Extra-Virgin Olive Oil
1 tsp fresh rosemary, minced
2 Tbsp fresh lemon juice
1 Tbsp Aunt Vera’s Italian Red Wine Vinegar
2½ tsp lemon peel, finely grated
1½ tsp salt
1/2 tsp pepper
1 medium cauliflower, cut into small florets
(1) 15-oz can white beans, drained
2 heads endive, halved and thinly sliced
1 Tbsp fresh chives, chopped
2 tsp fresh parsley, chopped
1/2 cup crumbled feta cheese
Salt and pepper to taste

Combine oil and rosemary in a small saucepan over medium heat until fragrant (1 minute). Cool. Whisk together lemon juice, vinegar, lemon peel, salt, and pepper in a small bowl. Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in a medium bowl and toss. Mix in cheese. Toss in lemon juice mixture and salt and pepper to taste.

Makes 6–8 servings

Allergy Warning: Contains Milk

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