Olive Oil-Braised Fennel & Carrots with Orange-Tarragon Vinaigrette

1.Combine water, oil, garlic, and salt in a large saucepan.

2.Add the fennel and carrots, and bring to a boil.

3.Reduce heat to medium-low, cover, and simmer until vegetables are tender, 15–20 minutes.

4.With a slotted spoon, transfer vegetables to a bowl, cover, and keep warm.

5.Increase heat to medium-high and reduce liquid, uncovered, to 1/3 cup, 5 minutes.

6.Strain the liquid, which will be mostly oil, into a cup.

7.Whisk vinegar, zest, sugar, salt, and pepper into braising liquid, then add tarragon.

8.Divide fennel and carrots among 4 serving plates.

9.Top with orange segments and olives.

10.Drizzle 2 T. vinaigrette over each serving and garnish with fennel fronds.