Spinach Salad with Fennel

Ingredients

• 200 g young spinach leaves
• 3 bulbs fennel
• 150 g pine nuts
• 4 tbsp olive oil
• 2 tbsp Orange juice
• 0.5 tsp liquid honey
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash, rinse, dry, and spin the spinach. Clean the fennel, wash it, cut off the hard core in a wedge shape, then slice or shave the fennel into thin rounds. Toast the pine nuts in a dry pan until golden yellow, remove and set aside.

2. 2.

   Whisk the olive oil with orange juice and honey to make the vinaigrette, seasoning with salt and pepper. Toss the spinach with the fennel, pine nuts, and vinaigrette, then plate on a dish and serve.