Fennel Tangerine Salad
adapted from Bon Appetit, March 2009
1/4 cup olive oil
2 tablespoons rice vinegar
2 tablespoons chopped shallot
1 teaspoon finely grated tangerine peel
1 5-ounce package mixed baby greens
2 medium fennel bulbs, very thinly sliced crosswise, fronds chopped
4 tangerines, peeled, segmented
1. Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
2. Divide greens among 4 plates. Scatter sliced fennel and tangerines over. Sprinkle with salt and pepper. Drizzle dressing over, sprinkle with chopped fronds, and serve
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