Fennel and Radicchio Salad with Tangerine Vinaigrette

Ingredients

• 1 head fennel, halved, cored, and very thinly sliced on a mandoline
• 1 medium head radicchio, halved, cored, and thinly sliced
• Kosher salt and freshly ground black pepper
• Tangerine and Fennel Vinaigrette

Directions

Add the sliced fennel and radicchio to a large salad bowl, then sprinkle with salt and pepper. Whisk or shake the vinaigrette until it comes together, and pour just a little over the salad. Toss everything with clean hands, adding more dressing only as needed, until the fennel and radicchio are well coated without being soggy. Taste and add more salt and pepper if it needs it, then serve right away. Store any remaining vinaigrette in the refrigerator for up to 5 days.