Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 6
© Line Klein

How to Make It

Step

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.

Chef's Notes

One Serving 45 cal, 0 gm fat, 0 gm sat fat, 11 gm carb, 3 gm fiber

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