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Peach-And-Fennel Slaw

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2 fennel bulbs—halved, cored and very thinly sliced on a mandoline

2 tablespoons Riesling vinegar or white balsamic vinegar


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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