The secret to the delicate flavors in this salad is using a mandoline to shave off the thinnest slices of fennel and carrot.

Ingredients:

1/2 lb. bunch carrots with top attached
2 Andy Boy fennel
3 T extra-virgin olive oil
2 T fresh lemon juice
1 T Champagne vinegar
1/4 medium red onion, thinly sliced
1 C tangerine sections
2 C watercress sprigs, thick stems removed
Sea salt, preferably gray salt
Freshly ground black pepper

Directions:

1. Remove the carrot tops and peel the carrots. Cut them into 3-inch lengths, then use a manual vegetable slicer to shave them lengthwise into ribbons.
2. Cut off the stalks and fronds from the fennel, then halve them. Shave the fennel lengthwise like the carrots.
3. Place fennel in microwave with 3T water and cook on high for 2 minutes. Drain.
4. Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1-tablespoon vinegar. Let stand for 20 minutes to soften.
5. Add the red onion, tangerine sections, and watercress. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.

Serves 6-8