1 English cucumber, thinly sliced
1/2 lb. haricot verts, blanched
1/2 lb. carrots, thinly sliced
1 red onion, thinly julienned
3-4 heirloom tomatoes, chunked
1 bulb fennel, thinly sliced

Dressing:
1 1/2 cup sugar
1 cup water
2 cup white vinegar
zest of 1 lemon
2-3 TB. fresh dill, chopped
salt and pepper, to taste

Mix and serve.