Honey And Prosciutto Tartine, Fennel And Zucchini Salad
1 fennel bulb
2 Tbsp lemon juice
2 Tbsp olive oil
Tarragon, freshly chopped
Salt and pepper
Slice the zucchini and fennel bulb thinly in long strips, using a mandoline if you have one. Place them in separate bowls and add in each, 1 Tbsp olive oil and 1 Tbsp lemon juice. Season with salt and pepper.
Place in the fridge for 40 min minimum, covered.
Then chop the tarragon, mix the two vegetables gently and add the herbs.