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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A salad for spinach and fennel lovers. Easy and simple. Ingredients:
9 ounces baby spinach leaves |
2 fennel bulbs |
1/4 lb chopped walnuts or 1/4 lb pecans |
1/4 cup olive oil |
1/2 cup wine vinegar |
2 teaspoons french mustard |
2 cloves garlic, crushed |
2 teaspoons honey |
salt and 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.
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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