cauliflower, cannellini and feta salad

1/3 c olive oil
1 T minced fresh rosemary
3 T fresh lemon juice
2 T red wine vinegar
2 t finely grated lemon peel
2 t kosher salt
1/2 t ground black pepper

1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 can cannellini, rinsed and drained
1-2 bulbs fennel, thinly sliced
2 T chopped fresh parsley
4 oz crumbled feta cheese

combine oil and rosemary in small saucepan. stir over medium heat just until fragrant, about 1 minute. set aside and let cool.

whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

combin cauliflower, beans, endive, parsley, and rosemary oil in medium bowl; toss. mix in cheese. add lemon juice mixture and toss to coat. season salad with salt and pepper. refrigerate until ready to serve.