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
- 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.
