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
Servings4
AuthorDenise Vivaldo
Ingredients
3tablespoonsextra virgin olive oil
1½tablespoonsrice or white balsamic vinegar
½teaspoonDijon mustard
½teaspoonagave syrup
¼teaspoonsalt
1/8teaspoonground black pepper
2tablespoonstarragoncoarsely chopped
4cupsspinach
1cupapplecored and very thinly sliced
1½fennel bulbstems & fronds removed and finely sliced
Edible flowers for garnishchamomile, violas, pansies, etc
Instructions
Place olive oil, vinegar, mustard, agave syrup, salt and pepper in a large bowl. Whisk until creamy. Stir in tarragon.
Just before serving, add spinach, apple, and fennel to bowl, tossing to combine.