Winter Tangerine and Fennel Salad

• 3 tablespoons unsalted butter
• 3 tablespoons vegetable oil
• 2 cups stale cubed challah or egg bread (left uncovered spread on a baking sheet overnight to dry)
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 fennel bulb, thinly sliced, fronds reserved
• 4 tangerines, peeled and sectioned (see Notes)
• 2 tablespoons fresh tangerine juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse sea salt
• Freshly ground black pepper

1. In a large skillet set over medium heat, melt the butter with the oil.
2. Add the bread cubes and cook, stirring, for 5 minutes or until the bread is toasted.
3. Sprinkle with the tarragon, salt, and pepper.
4. Cool on a wire rack until needed or store in an airtight container for up to 3 days.
5. Arrange the fennel and tangerine sections on a serving platter.
6. Drizzle with the tangerine juice and olive oil, then sprinkle with the coarse salt and pepper.
7. Top with the croutons and garnish with the fennel fronds.
8. To cut neat sections of citrus and remove the pith, use a very sharp paring knife and slice the skin off, removing as little flesh as possible.
9. Then, over a bowl, cut along the divisions (between the membranes) with your knife, letting the sections fall in the bowl and catching the juice in the bowl too.
10. A rite of passage for girls up until the sixties was to change from the little white cotton gloves girls wore to the white kid gloves of a young lady.

unsalted butter, vegetable oil, egg bread, tarragon, salt, freshly ground black pepper, fennel bulb, tangerines, tangerine juice, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/winter-tangerine-and-fennel-salad-377989 (may not work)