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Denise Vivaldo & Cindie Flannigan

Spinach, Apple and Fennel Salad

For this vivid and refreshing salad, thinly sliced fennel and apples are tossed with baby spinach, then dressed with a sweet and savory vinaigrette. Perfect for the season, you’ll put this salad on your table time after time.
Course Spa Salad
Servings 4
Author Denise Vivaldo


  • 3 tablespoons extra virgin olive oil
  • tablespoons rice or white balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon agave syrup
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons tarragon coarsely chopped
  • 4 cups spinach
  • 1 cup apple cored and very thinly sliced
  • fennel bulb stems & fronds removed and finely sliced
  • Edible flowers for garnish chamomile, violas, pansies, etc


  1. Place olive oil, vinegar, mustard, agave syrup, salt and pepper in a large bowl. Whisk until creamy. Stir in tarragon.
  2. Just before serving, add spinach, apple, and fennel to bowl, tossing to combine.
  3. Garnish with edible flowers before serving.

Recipe Notes

Serves: 6