- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons water
- 1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
- 2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
- 4 ounces button mushrooms, trimmed, quartered (about 2 cups)
- 2 cups chopped fresh Italian parsley
- 3 tablespoons chopped fresh chives
- 2 teaspoons finely grated lemon peel
- Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
- Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
- Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.