CARROT FENNEL AND MANDARIN SALAD
Yields: 4 small side salads or 2 "I'm going to eat you as a meal" salads
2 large carrots (peeled into ribbons)
1 bulb green fennel, thinly sliced (> 1/8 ", using a mandolin if possible) and halved
8 small mandarins, peeled and segmented
drizzle of olive oil, 1+ TBS white vinegar (to taste)
1/2 - 1 tsp poppy seeds (optional), a couple sprigs of tarragon (optional)
Gently toss the carrot, fennel, and orange together in a large bowl. Drizzle the olive oil and vinegar over the salad and toss again. Top with a light sprinkle of poppy seeds and a few tarragon leaves.