photo by Misha Gravenor
A V-slicer or mandoline is the perfect tool for slicing the fennel.
Recipe information
Total Time
15 minutes
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
Step 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.
Nutrition Per Serving
Per serving: 199.26 (kcal) calories
65.4 % calories from fat
14.48 g fat
2.00 g saturated fat
0 mg cholesterol
17.44 g carbohydrates
5.04 g dietary fiber
7.05 g total sugars
12.40 g net carbohydrates
2.43 g protein
#### Nutritional analysis provided by Bon Appétit
