Carrot, Fennel& Tangerine Salad

Peel the tangerines, removing the pith, and gently segment them with a knife.

Shave the fennel using a mandolin or a sharp knife.

Slice the carrots into thin sticks and arrange them like little soldiers.

Thinly slice the red onion and briefly marinate it in a little lemon juice to soften its flavor.

In a bowl, combine lemon juice, champagne vinegar, a pinch of salt, extra virgin olive oil, and black pepper to create a vinaigrette.

Add the tangerine segments to the vinaigrette just before serving so they stay intact.

Toss the carrots, shaved fennel, marinated red onion, and optional dried fruit with the vinaigrette until everything is lightly coated.

Serve the salad directly in the bowl or gently turn it out onto a platter for a dramatic presentation.