Ingredients
3 small tangerines
1/4 cup finely diced fennel bulb
1/4 cup pomegranate molasses
Juice of 1 lemon
2 tablespoons toasted pine nuts
1 teaspoon grated ginger
1/4 teaspoon ground chile pepper, preferably Chile de Arbol
Preparation
Remove peel and pith from tangerines using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments; halve segments crosswise. Transfer to a medium bowl.
Add fennel, molasses, lemon juice, pine nuts, ginger, and chile pepper; stir to combine.
