Herbed Pea Sprout, Fennel, and Mushroom Salad

Ingredients (10)

• 1 small fennel bulb, quartered, cored, and sliced crosswise paper thin
• 6 ounces cremini mushrooms, stems removed and caps sliced paper thin
• 1/4 cup thinly sliced fresh chives
• 2 tablespoons finely chopped fresh tarragon leaves
• 2 tablespoons champagne vinegar
• 2 teaspoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 8 ounces pea sprouts