I have been craving vegetables lately (finally, a healthy pregnancy craving) so I randomly bought some fennel at the grocery store the other day. I had a lot of spinach at home so I googled fennel with spinach and found this simple salad. It was perfect for a light lunch.
baby spinach leaves
1 fennel bulb
some chopped pecans or walnuts (I used both)
1/4 cup olive oil
1/3 cup red wine vinegar
2 teaspoons spicy brown mustard
2 cloves garlic, crushed
2 teaspoons honey
salt and pepper
Remove thick stalks from spinach and tear leaves into salad bowl.
Slice fennel bulb and add with nuts to the bowl.
Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
Just before serving, pour the dressing over the salad and toss well to coat.