How to Make It
In a bowl, drizzle the fennel with the vinegar. Season lightly with salt and let stand, tossing occasionally, until slightly wilted, about 20 minutes. Add the peaches, parsley, tarragon and lemon zest and toss well. Season with salt and pepper and serve.
One Serving 45 cal, 0 gm fat, 0 gm sat fat, 11 gm carb, 3 gm fiber