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Sides | |
| 1/2 cup fresh mint leaves 2 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 1 teaspoon honey 1 bulb fennel, thinly sliced with tops and fronds Zest and segments of 1 orange | |
| Mix together the mint, olive oil, sherry vinegar, honey, fennel and orange zest and segments, then season to taste with sea salt and pepper. | |
Unrated | |
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