Mixed Greens with Tangerines and Fennel

• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons chopped shallot
• 1 teaspoon finely grated tangerine peel
• 1 5-ounce package mixed baby greens
• 2 medium fennel bulbs, very thinly sliced crosswise
• 4 tangerines, peeled, segmented

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.

Divide greens among 4 plates. Scatter sliced fennel and tangerines over. Sprinkle with salt and pepper. Drizzle dressing over and serve.