- 1⁄4 c
- olive oil
- 2 T
- rice vinegar
- 2 T
- shallot (minced)
- 1 t
- tangerine peel (finely grated)
- 5 oz
- mixed greens
- fennel bulbs (very thinly sliced crosswise, fronds chopped)
- tangerines (peeled, segmented)
If you have one, use a mandoline or V-slicer to slice the fennel as thinly as possible.
In a small bowl, whisk together the olive oil, rice vinegar, minced shallot, and tangerine peel. Season to taste with salt and pepper.
Divide the mixed greens among four plates. Top with sliced fennel and tangerine segments and a bit of salt and pepper. Drizzle with dressing then sprinkle with chopped fennel fronds, and serve.