Spinach, Radish and Fennel Salad

by Laura Frerichs, Tastemaker in Residence

Ingredients
1 small fennel bulb, white part, sliced paper thin*
3 radishes, very thinly sliced
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
¼ teaspoon honey or maple syrup
¼ teaspoon sea salt
For the salad
5 cups spinach
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 small avocado, diced
⅓ cup toasted walnuts
sea salt and freshly ground black pepper
dollops of pesto or freshly grated parmesan cheese, optional

Instructions

Make the marinated fennel & radishes. In a medium bowl, combine the fennel, radishes, olive oil, lemon juice, honey, and sea salt. Toss and set aside for 5 minutes to marinate. Make the salad. In a large bowl, toss together the spinach, olive oil, lemon juice, and pinches of salt and pepper. *Use a mandoline to slice fennel into thin slices, if you have one. Assemble the salad with the spinach, marinated fennel & radishes, avocado, and walnuts. Add scoops of pesto or freshly grated parmesan cheese, if desired. Season to taste and serve. Adapted from Love and Lemons.