- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 Fennel trimmed tops removed and sliced
- 8 Ojai Pixie Tangerines peeled and segmented
- 3 tablespoons Dried Blueberries
- 1/4 cup Champagne Vinegar
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Directions
Place the first 3 ingredients in a bowl and toss to incorporate. In another bowl, whisk together the vinegar and olive oil. Add to the salad, toss and season with salt and pepper.
Note:
I like to garnish my salads with the fennel tops.
