Giving a dinner party immediately after the holidays can be daunting. One reason is that most people, after having cooked a traditional Christmas or New Year's feast, have little energy or creative resources left to draw upon. Then, of course, there's the calorie-counting problem. Guilt-ridden after indulging in rich foods during the season of celebrations, everyone I know swears that they are on a diet the minute the calendar changes to Jan. 2.

This year I am faced with such post-holiday entertaining. Out-of-town friends will be in our area right after the first of the year, so I want to organize a small dinner in their honor. "Less is more" is the approach I am taking. After poring over my files, I was able to put together a simple menu.

I have decided to serve several light appetizers and eliminate a first course. And salad, which I usually serve separately, will become an accompaniment to the main course. For starters, there will be slivers of smoked trout mounded on thin apple slices as well as a roasted red pepper dip (made with low-fat farmers' cheese) served with herbed pita triangles. Bowls of black and green olives will also be set out. Salmon fillets baked with a topping of lemon slices, green onions and parsley will anchor the meal. Roasted red skins and a colorful salad of green beans, shaved fennel and walnuts will complete the offerings. For dessert, purchased grapefruit sorbet will be served with a platter of biscotti.

The salad is a new recipe in my repertoire. Blanched green beans and shaved (thinly sliced) fennel are tossed in a vinaigrette dressing, then sprinkled with a handful of toasted walnuts. The fennel can be sliced and combined with the dressing several hours ahead, and the beans cooked and the nuts toasted well in advance. At serving time, the salad will need only to be tossed and set out on the buffet table. And my guests, after sampling this and the other dishes, can go home without a guilty conscience.

Distributed by Tribune Media Services International.

Shaved Fennel, Green Bean And Walnut Salad

Makes 6 to 8 servings

1 1/2 lbs. green beans, preferably young tender beans, trimmed (see Note)

Kosher salt

2 medium fennel bulbs (about 2 lbs.)

3 tablespoons red wine vinegar

1 1/2 teaspoons Dijon mustard

3 tablespoons finely chopped shallots

3 tablespoons chopped flat-leaf parsley

6 tablespoons olive oil

Freshly ground black pepper

1/2 cup walnut halves, toasted and coarsely chopped (see Note)

Bring large pot with 3 to 4 quarts water to boil. Add beans and 1 tablespoon of salt, and cook until tender, 6 to 8 minutes. Drain in colander and refresh under cold running water to stop cooking process and ensure that beans stay bright green. Pat beans dry and set aside. (Beans can be cooked 5 to 6 hours ahead. Wrap in clean kitchen towel, then in plastic wrap and refrigerate. Bring to room temperature 30 minutes before using.)

Remove and discard long stalks from fennel bulbs. Halve the fennel lengthwise, and remove and discard tough triangular cores. With sharp knife, cut each half lengthwise into very thin ( 1/4 -inch or less) slices.

Place vinegar, mustard, shallots and parsley in non-reactive mixing bowl. Whisk in oil, then season with 1 teaspoon salt and several grinds of pepper. Add sliced fennel and marinate 30 to 60 minutes.

To serve, add beans and toss to coat with dressing. Taste and season salad with more salt and pepper if needed. Mound salad on serving platter. Sprinkle with chopped walnuts. Serve immediately.

Notes: If available, tender, slim French green beans, known as haricots verts, work well in this recipe. They will need less cooking time, usually about 5 minutes.

To toast walnuts, arrange oven rack at center position and preheat oven to 350 degrees. Spread walnuts on rimmed baking sheet and bake until lightly browned, 5 to 8 minutes. Watch carefully so nuts do not burn. Remove and cool.