Receta Bean And Fennel Salad

• 6 Tbsp. extra virgin olive oil
• 3 Tbsp. white wine vinegar
• 3/4 tsp coarsely-grnd black pepper
• 1/2 tsp salt
• 1/2 tsp dry thyme
• 1/2 tsp dry crushed red pepper
• 2 can chickpeas - (15 1/2 ounce ea) rinsed, liquid removed (navy beans may be substituted)
• 2 med fennel bulbs thinly sliced
• 3 x garlic cloves chopped
• 1/2 c. crumbled Gorgonzola cheese (crumbled blue cheese may be substituted)
• 1/4 c. chopped fresh Italian parsley Fresh fennel fronds for garnish

Direcciones