Arugula Salad with Beans

1 cup diced tomato
1 15 ounce can of cannelini beans drained and rinsed
6 cups torn arugula
½ cup thinly sliced red onion
2 tablespoons shredded Parmesan cheese
½ cup thinly sliced basil
1 teaspoon grated lemon rind
1 ½ tablespoon lemon juice
½ teaspoon fennel seeds, toasted and crushed

Vinaigrette:

2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fennel seeds, toasted and crushed
1 teaspoon honey
Pinch black pepper

Combine first nine ingredients in a bowl, cover and chill. Prepare vinaigrette by combining the oil and remaining ingredients in a small bowl, and stirring with a whisk. Add to salad and toss well. Served 3-4

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