Ingredients Jump to Instructions ↓

  1. 1 small fennel bulb, quartered, cored, and sliced crosswise paper thin

  2. 6 ounces cremini mushrooms , stems removed and caps sliced paper thin

  3. 1/4 cup thinly sliced fresh chives

  4. 2 tablespoons finely chopped fresh tarragon leaves

  5. 2 tablespoons champagne vinegar

  6. 2 teaspoons extra-virgin olive oil

  7. 1 1/2 teaspoons kosher salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 1/2 teaspoon granulated sugar

  10. 8 ounces pea sprouts

Instructions Jump to Ingredients ↑

  1. Combine all ingredients except pea sprouts in a large, nonreactive bowl and toss together. Cover and allow to marinate in the refrigerator until the mushrooms are slightly softened and have soaked up some of the vinaigrette, about 10 minutes. Add pea sprouts, toss thoroughly to coat, and serve immediately.


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