First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from wholefoodsmarket.com
￼4 Fairchild Tangerines, peeled and chopped, seeds removed
1 bulb Fennel, halved and thinly sliced
1 Tbls. sherry vinegar or apple cider vinegar
3 Tbls. finely minced Leek or Onion
1 Tbls. extra-virgin olive oil
￼Put all ingredients into a large bowl, toss together gently, add salt and pepper to taste. For the most aromatic results, chop a tablespoon or two of the fragrant anise-flavored fronds and toss them in the salad along with the other ingredients. For a milder effect, use finely minced parsley. Serves 4 to 6