Active Time: 5 minutes
Makes: 4 – 6 servings
Ingredients:
• 1 small fennel bulb, quartered, cored, and sliced crosswise paper thin
• 6 ounces (170 g) cremini mushrooms, stems removed and caps sliced paper thin
• ¼ cup thinly sliced fresh chives
• 2 tablespoons finely chopped fresh tarragon leaves
• 2 tablespoons champagne vinegar
• 2 teaspoons extra-virgin olive oil
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon granulated sugar
• 8 ounces (226.7 g) pea sprouts
Method:
- 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.
http://www.chow.com/recipes/18661-herbed-pea-sprout-fennel-and-mushroom-salad