Spinach-Fennel Toss

Name: Spinach-Fennel Toss
Prep time: 5 min
Total time: 5 min
Yield: 4 serving(s)
Ingredients: 2 ounces parmesan cheese, chunk; 12 ounces fennel bulbs (small bulb fennel); 3 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon pepper; 3 cups baby spinach leaves, fresh (3 oz.); 2 radishes, cut into wedges; 1 fennel leaves, for garnish (optional)

Submitted by KateL

"Entered for safe-keeping, until I find fresh fennel, I hear it's quite a treat. From Woman's World 6/02/08."

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Ready In:: 5mins
Ingredients:: 10
Serves:: 4

ingredients

2 ounces parmesan cheese, chunk
12 ounces fennel bulbs (small bulb fennel)
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon pepper
3 cups baby spinach leaves, fresh (3 oz.)
2 radishes, cut into wedges
1 fennel leaves, for garnish (optional)

directions

Using peeler, scrape wide side of cheese chunk to form flaky curls of Parmesan; reserve.
Trim tough stalks and feathery fronds off fennel bulb. Trim bottom and remove any tough outer ribs. Halve and thinly slice bulb.
Whisk oil with vinegar, mustard, salt and pepper.
In large salad bowl, toss together spinach, sliced fennel and radishes.
Drizzle with dressing; toss to coat salad with dressing.
Top with Parmesan curls.
If desired, garnish with fennel frond.