Step 1Heat oil in nonstick skillet over medium heat. Add fennel, shallot, garlic and rosemary. Cook, stirring often, until shallot is softened, about 5 minutes. Transfer to bowl. Add beans. Taste and adjust seasonings. (Can be made 1 day ahead and refrigerated. To serve, let come to room temperature, then gently reheat until warm-not hot-in microwave or on stove top in nonstick skillet.) Arrange Arugula Salad on serving platter. Top with warm beans.