Fennel Coleslaw with Satsuma Tangerines

Happy New Year! Even on bright, blistered days as this one, I get a hankering for something fresh and crispy. Resolved to be kinder and more adventurous with bulbs, roots and tubers this year, I avoided the rosemary branches and prepared this quick salad with a light vinaigrette dressing. Give your winter vegetables a break from their usual coat of olive oil and blazing oven heat to try them raw!

3-4 fennel bulbs (sliced very thinly)
6-8 sour tangerines (peeled and segmented)
1 pomegranate (seeds separated)
consider adding - toasted walnuts, red onion, scallions
1/4 cup red or white wine vinegar
1/3 cup orange juice (optional)
1 tsp sugar or agave
1/4-1/2 cup canola oil
salt

Use a sharp knife to thinly slice the fennel bulbs. Place in a bowl with tangerine slices and prepare the dressing by whisking together the vinegar, orange juice, salt, and sugar until dissolved. Slowly whisk in the oil. Toss fennel and oranges in dressing and let sit for an hour or so. Top with pomegranate, walnuts, or scallions and serve!

NRG