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.