INGREDIENTS:2 Tbsp. extra virgin olive oil 14 small Idaho Potatoes (about 3 lbs.), quartered 3 bulbs fennel, cut into large dice 3 cloves garlic, chopped 2 shallots, minced 1 Tbsp. Dijon mustard ¼ cup white wine vinegar 1 cup extra virgin olive oil 2 Tbsp. chopped fresh fennel greens 2 tsp. chopped fresh tarragon 2 Tbsp. capers as needed, salt and freshly ground black pepperDIRECTIONS:For fennel and potatoes: Preheat oven to 375°F. Place 2 Tbsp. oil in a roasting pan and heat it in the oven ...

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