Zest thin pieces of tangerines for garnish then segment over a small mixing bowl to reserve juice.
Zest and juice lemon.
Pick and clean lettuce.
Slice fennel thin on mandolin slicer. Pick fronds for garnish.
Combine vegetable oil, lemon juice, tangerine juice, vinegar, and dijon.
Add Ethos extract in small mixing bowl to create infused salad dressing.
When ready to plate, quarter the apple, cut the seeds out and slice thin on a mandolin slicer.
Dress lettuce and fennel in a large mixing bowl. Season if desired.
Garnish with tangerine segments/zest, lemon zest and fennel fronds.