cauliflower, bean and feta salad

INGREDIENTS

• 1/3 cup + 3 tablespoons olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 1 (15-ounce) can kidney beans, drained
• 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 1 cup coarsely chopped walnuts, toasted