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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a quick and easy side salad that is refreshing and healthy too - the flavors are awesome made this last night Ingredients:
6 oz baby spinach leaves |
1 fennel bulbs |
1/4 lb chopped walnut or pecan |
1/2 cup olive oil |
1/4 cup wine vinegar |
2 teaspoons french mustard |
2 tbsps garlic, crushed |
2 teaspoons honey |
1/4 tsp salt |
1/2 tsp fresh ground black pepper |
Directions:
1. Remove thick stalks from spinach and tear leaves into salad bowl.
2. Trim leaves from fennel and reserve.
3. Slice fennel bulb and add with nuts to the bowl. Toasting the nuts brings out the oils - so might want to give it a try
4. Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
5. Just before serving, pour the dressing over the salad and toss well to coat.
6. Garnish with fennel leaves.
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