Tangerine and Fennel Salad
 
Makes 4 servings
Ingredients
  • 3 tablespoons Champagne vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons thinly sliced shallot
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 5 tangerines, peeled, sectioned, and cut in half crosswise (approximately 2 cups)
  • 1 fennel bulb, halved and thinly sliced, fronds reserved (approximately 4 cups)
  • ½ cup pitted Castelvetrano olives, halved
Instructions
  1. In a medium bowl, combine vinegar, olive oil, shallot, salt, and pepper. Fold in tangerines, fennel, and olives. Top with reserved fennel fronds and serve.
Recipe by Victoria at https://victoriamag.com/tangerine-and-fennel-salad/