Ingredients:
8 oz green beans, trimmed
8 oz orzo (1 1/4 cups)
2/3 to 1 cup chopped fresh fennel fronds
1/4 cup olive oil
2 tablespoons white balsamic vinegar (you can substitute here)
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled cucumbers
diced fresh fennel bulb

Preparation:
Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes.
Using slotted spoon, transfer beans to plate.
Add orzo to same boiling water.
Cook until tender, stirring occasionally and drain.
Blend fennel fronds, oil, vinegar, and lemon juice in mini processor until almost smooth.
Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces.
Place in large bowl.
Add orzo, cucumber, and fennel; mix in dressing.
Season salad to taste with salt and pepper.

*you can also roast your fennel bulb for 10 to 15 minutes for a nuttier flavor to this recipe

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