Winter Bean Salad with Fennel and Clementines

Remove 1 teaspoon zest from clementines. Peel clementines; cut crosswise into 1/4-inch rounds.

In a medium bowl, combine zest, vinegar, mustard, salt, pepper, and sugar; whisk in oil.

Add beans and parsley to bowl; toss. Use a slotted spoon to transfer bean mixture to four plates. Add arugula, fennel bulb and red onion to the bowl; toss well. Divide arugula mixture and clementine rounds among plates with beans.