I picked up this recipe at the Windbell Wellness Center after a great qigong class. Another delicious way to enjoy fennel!
- 3 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 2 tsp chopped fresh tarragon
- 1 tsp Dijon mustard
- 1/8 tsp each salt and pepper
- 1 large fennel bulb, thinly sliced
- 1 cup shredded carrots