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I'm so glad I found this in Meyer lemon season. I was concerned I wouldn't care for fennel but I loved it. We'll be having that vegetable more often. Guess you can teach an old dog new tricks. We tested this out as the meal salad for my mother-in-law's 85th birthday celebration. It passed muster. It's light but filling, colorful, a great combination of a not so frequently used ingredient, and the poached (homegrown) eggs were the perfect topper. Only change I will make is to lightly salt the potatoes after they've cooked. The salad dressing is just phenomenal. When the short Meyer lemon season is over I'll combine lemon juice and madarin orange juice to imitate it.

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sugarpea March 19, 2009
Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette