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Flageolet Bean Salad With Fennel, Orange, And Tapenade Toasts

By Food52


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2 cups dried green flageolet beans, or substitute white kidney beans

1 fennel bulb

1-2 oranges

1 lemon

7 tablespoons olive oil, divided

1 1/2 tablespoon sherry vinegar, divided

1 teaspoon dijon mustard

4 handfuls mixed salad greens

1/2 cup pitted black olives

2 tablespoons capers

1 clove garlic

1/4 cup flat leaf parsley leaves

1 pinch red pepper flakes

1 baguette

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