Step 1

Preheat the oven to 425°F (220˚C).

Step 2

In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.

Step 3

In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.

Step 4

Spread the broccoli onto a large baking sheet and season with salt and pepper.

Step 5

Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.

Step 6

Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.

Step 7

Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.

Step 8

Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.

Step 9

Enjoy!