Tabla White Bean Salad

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2 cup dried cannellini beans (this will give you about 4 1/2 cups cooked beans)

half an onion

half a carrot

a sprig or two of: fresh thyme or sage, rosemary (dried or fresh), or a dried bay leaf (whatever is available and easy—use no more than two types of herbs)

1 1/4 cup fennel, cut across into thin slivers

1/2 cup red onion, chopped or slivered

5 tbsp olive oil

3 tbsp white balsamic vinegar

1 1/2 tsp Dijon mustard

1/2 tsp salt

freshly ground black pepper

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