Mandarin, Fennel and Almond Salad

Step 1

Make the dressing: Use a mortar and pestle to crush toasted anise seeds until coarsely ground. Pour ground seeds into a bowl and whisk in olive oil, vinegar, almond milk and a generous pinch of salt until well combined. Set dressing aside.

Step 2

Supreme the mandarins: Working with one at a time, use a knife to trim top and bottom from fruit. Set fruit on end and slice from top to bottom, following curve of fruit, to cut away peel and pith. Release whole segments by inserting blade between membrane and flesh on either side, then removing loosened flesh. Squeeze membrane over segments to release remaining juice, then discard membrane and peel.

Step 3

Assemble the salad: Arrange mandarin segments evenly across a serving platter. In a medium bowl, toss shaved fennel with 2 tablespoons almond-milk dressing and season with salt to taste. Scatter fennel over and around mandarin segments, and sprinkle tarragon leaves and chopped almonds overtop. Drizzle some more dressing over the salad and season with salt. Serve immediately.