Flageolet bean salad with fennel orange and tapenade toasts

Ingredients

• 2 cups dried green flageolet beans, or substitute white kidney beans
• 1 fennel bulb
• 1-2 oranges
• 1 lemon
• 7 tablespoons olive oil, divided
• 1 1/2 tablespoons sherry vinegar, divided
• 1 teaspoon dijon mustard
• 4 handfuls mixed salad greens
• 1/2 cup pitted black olives
• 2 tablespoons capers
• 1 clove garlic
• 1/4 cup flat leaf parsley leaves
• 1 pinch red pepper flakes
• 1 baguette

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