Fennel, Sugar Snap Peas, And Tarragon

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1 fennel bulb, trimmed, quartered (core trimmed but left intact), and very thinly sliced (preferably on a mandoline)

7 ounces sugar snap peas, thinly sliced lengthwise

2 tablespoons fresh tarragon

1 tablespoon plus 2 teaspoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon coarse salt

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