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Ingredients
  • 2 fennel bulbs-halved, cored and very thinly sliced on a mandoline
  • 2 tablespoons Riesling vinegar or white balsamic vinegar
  • Salt
  • 2 peaches, thinly sliced
  • 2 tablespoons flat-leaf parsley leaves
  • 1 tablespoon small tarragon leaves
  • Finely grated zest of 1 lemon
  • Freshly ground black pepper
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