Name: Cauliflower, White Bean, and Feta Salad
Yield: Makes 6 Servings
Ingredients: 1/3 cup olive oil; 1 teaspoon minced fresh rosemary; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 2 1/2 teaspoons finely grated lemon peel; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups); 1 (15-ounce) can white beans (such as Great Northern or navy beans), drained; 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise; 1 tablespoon chopped fresh chives; 2 teaspoons chopped fresh parsley; 1/2 cup crumbled feta cheese (about 3 ounces)

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