Shaved Fennel and Apples With Mandarin Vinaigrette

• 2 red onions, peeled and sliced paper-thin on mandoline
• 13 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
• 1/4 teaspoon course sea salt
• 1/2 cup muscatel vinegar or white wine vinegar
• 2 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
• 1/4 cup mandarin orange segments, diced
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped mint
• 2 tablespoons orange zest
• Ground black pepper, to taste
• 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
• 1/4 cup toasted pecans, coarsely chopped
• 1/4 cup Wine-Pickled Onions

1. Prepare the onions in advance.
2. Toss all the ingredients and gently massage.
3. Allow to pickle for a few hours to overnight.
4. Store in a jar and chill.

red onions, red wine, apricot paste, olive oil, course sea salt, vinegar, apricot paste, orange segments, chives, mint, orange zest, ground black pepper, fennel, baby arugula, apples, drizzle of mandarin vinaigrette, pecans, onions

Taken from cooking.nytimes.com/recipes/1015387 (may not work)