Shaved Fennel and Apples With Mandarin Vinaigrette

Ingredients

WINE-PICKLED ONIONS

• 2 red onions, peeled and sliced paper-thin on mandoline

• ⅓ cup red wine or merlot vinegar

• 3 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)

• 2 tablespoons olive oil

• ¼ teaspoon coarse sea salt

MANDARIN VINAIGRETTE

• ½ cup muscatel vinegar or white wine vinegar

• 2 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)

• ¼ cup mandarin orange segments, diced

• 2 tablespoons finely chopped chives

• 2 tablespoons finely chopped mint

• 2 tablespoons orange zest

• Ground black pepper, to taste

FOR THE SALAD

• 2 cups fennel (about 2 to 3 bulbs), sliced paper-thin, preferably using a mandoline

• 2 cups baby arugula

• 2 apples or pears, sliced paper-thin, preferably using a mandoline

• Drizzle of Mandarin Vinaigrette

• ¼ cup toasted pecans, coarsely chopped

• ¼ cup Wine-Pickled Onions