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Preheat oven to 400°F. Trim base from fennel bulb. Reserve fennel fronds for garnish. Cut fennel into 8 wedges
Toss fennel, 2 tablespoons of the oil, 2 teaspoons of the Greek seasoning, and 1/4 teaspoon each of the salt and pepper in large bowl. Arrange fennel in single layer on shallow baking pan coated with no stick cooking spray
Bake 25 to 30 minutes or until tender
Mix remaining olive oil, remaining 1/2 teaspoon Greek seasoning, remaining 1/4 teaspoon each salt and pepper, Parmesan cheese, lemon juice and garlic powder in large bowl. Add fennel and beans; toss gently to coat. Serve over mixed greens. Garnish with reserved fennel fronds
