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Fennel Salad

1 fennel bulb, trimmed, quartered (core trimmed but left intact) and very thinly sliced (preferably on a mandoline)

7 ounces sugar snap peas, thinly sliced lengthwise

2 tbsp fresh tarragon

1 tbsp plus 2 tsp fresh lemon juice

1 tbsp extra-virgin olive oil

½ tsp coarse salt

 

Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil and salt.  Serve immediately.

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