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Fennel and Pixie Tangerine Salad
Recipe by Chef Tom Fraker

4 fresh Melissa’s Fennel Bulbs, trimmed; sliced ¼ inch thick
4 Melissa’s Pixie Tangerines, peeled; segmented
4 Melissa’s Mini Cucumbers, ends trimmed; sliced in half horizontally, then sliced ¼ inch thick
2 (3oz.) packages Melissa’s Dried Cranberries
1/2 cup White Wine Vinegar
4 lemons
Kosher Salt and Freshly Ground Pepper, to taste

In a bowl, toss together the fennel, tangerines, cucumbers and cranberries.

In another bowl, whisk together the vinegar, juice from the lemons and the salt and pepper.

Pour the mixture into the other bowl, toss and let rest for 10 minutes.

Toss again and serve.

Makes about 4-6 servings.