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

Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.

From wholeliving.com