Salad
2 - 4 servings
15 minutes
0 minutes
Chef Tom Fraker
2 Fennels, 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
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.
I like to garnish my salads with the fennel tops.
