Italian Pepper and Fennel Antipasto

Ingredients

Vinaigrette Dressing

• 2 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons parsley, chopped
• 3 tablespoons chives, chopped
• 6 tablespoons olive oil
• 3 fennel bulbs
• 2 red bell peppers, seeded and cut into strips
• 1 green bell pepper, seeded and cut into strips
• 1 red onion, sliced
• 1 cup garbanzo beans, cooked & drained
• 1/2 cup olive, pitted, halved (Greek & Nicoise fine)
• 3/4 cup feta cheese, crumbled
• 1-2 bunch watercress

Directions

1. 1

   In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.

2. 2

   Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne strips.

3. 3

   In a bowl mix fennel, bell peppers, and onion and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator.

4. 4

   Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves, and any other garnish if desired.