|Fresh dates||1⁄2 Pound|
|Tart apple||1 Large|
|Lemon juice||1 Tablespoon|
|Pecans/Walnuts||1⁄2 Cup (8 tbs)|
|Freshly ground white pepper||1 Pinch|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Remove the outer leaves from the fennel, wash, and cut into paper-thin slices.
Reserve the tender greens for garnish.
Halve the dates, remove the pits and cut into thick slices.
Peel the tangerines and separate the sections, removing seeds where necessary.
Quarter, core, peel, and thinly slice the apple.
Sprinkle apple with the lemon juice.
Mix together all prepared ingredients in a fruit-salad bowl.
Cut up some of the fennel greens.
Whisk the lime juice with the sugar, pepper, creme fraiche and sour cream and pour over the salad.
Garnish with fennel greens.
Freshly toasted bread and a dry white wine go well with this salad.