1 or 2 medium fennel bulbs
1/2 c thinly sliced scallions
2 c canned (and rinsed) or cooked white beans
1/4 c minced fresh parsley leaves
1 or 2 garlic cloves, minced
6 T extra-virgin olive oil
3 T white wine vinegar (or red wine vinegar or lemon juice)
1 T finely chopped fresh oregano or 1 t dried OR 1-1/2 t fresh thyme leaves or 1/2 t dried
1/2 t red pepper flakes, optional
salt and pepper, to taste
1/2 c crumbled Gorgonzola cheese (or other blue cheese, or feta), optional
chopped fennel greens for garnish

1. Remove green tops from fennel. Reserve a frond for garnish. Halve or quarter fennel bulb(s). Thinly slice. Combine fennel, scallions, beans, parsley and garlic in a serving bowl.

2. In a small bowl, whisk together olive oil, vinegar, oregano or thyme, red pepper flakes, if using, salt, and pepper. Add to fennel mixture; toss to coat.

3. Sprinkle crumbled cheese, if using,  over all. Finely chop reserved fennel frond and sprinkle over salad.