FENNEL, TANGERINE & OLIVE SLAW

When we were photographing this slaw and tucking in for lunch, we discovered that it goes amazingly well with the Tangerine Sticky Ribs. It will take you fi ve minutes to put this dish together and it is the perfect picnic or camping food—so easy to transport. ~Serves 4 to 6

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the fennel fronds from the fennel and set aside. Using a mandoline or a sharp knife, cut the fennel bulb into matchsticks and transfer to a large serving bowl. Cut the apple the same way and add to the fennel. Add the tangerine slices and toss in the olives.

Step 2

To make the vinaigrette, combine all of the ingredients in a glass jar with a tight fi tting lid. Screw the lid on and shake the jar vigorously until the mixture emulsif i es.

Step 3

Pour the vinaigrette over the slaw and toss to mix thoroughly. Season with salt and pepper and toss again. Cover and refrigerate for 1 hour.

Step 4

To serve, tear the fronds and sprinkle them and the fennel blossoms on top of the slaw.