Ingredients
4 tangerines, peeled and chopped, seeds removed
1 bulb fennel, halved and thinly sliced
1 shallot, finely chopped
1 to 2 tablespoons sherry vinegar or apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Description
For The Most Aromatic Results, Chop The Fragrant, Dark Green Fronds Attached To The Fennel Bulb And Toss Them In The Salad Along With The Other Ingredients.
Wholefoods
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