Fennel and Apricot Salad
The lightly pickled apricots give the anise flavor of the fennel a bit of a lift and sweetness.
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1-2 head fennel
5 sprigs mint
1/4 cup dried apricots
1 lemon, zest and juice
1/2 cup olive oil
1 shallot or small red onion
Slice the apricots into 1/4 inch strips.
Slice the onion thinly.
Combine the apricots lemon zest, juice, olive oil, shallot and a big pinch of salt.
Shave the fennel into ribbons.
Dress the shaved fennel with the apricot relish.
Tear the mint leaves and add to the fennel salad.
Serve with seared chicken, fish, or lamb.
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