Fennel Slaw

1 small fennel bulb
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried leaves
2 teaspoons tarragon vinegar
1-1/2 tablespoons dressing
1/4 teaspoon each salt and freshly ground black pepper
Remove woody base and feathery top of fennel bulb; discard base and save feathery top for garnish. Chop bulb in food processor or by hand. Place in bowl; add remaining ingredients. Toss to mix well; cover and chill.