Vinegar Provencale - cooking recipe

Ingredients

5 long strips orange zest with little white and additional strip for garnish
1/2 c. snipped fresh thyme sprigs plus whole sprigs for garnish
1/2 c. thinly sliced shallot plus additional for garnish
2 bay leaves
2 tsp. fennel seed, bruised with rolling pin, plus additional for garnish
2 c. white wine vinegar

Preparation

Try as a flavorful pick me up for vegetables (add about a tablespoon to cooking water or sprinkle on after cooking), seafood as a marinade or sprinkled after cooking, or salads.