NOW WE GOT FENNEL AND APPLES IN OUR SPINACH SALAD ENJOY

SPINACH SALAD with APPLES AND FENNEL by CHEF DAN:


serves 4-6



INGREDIENTS:



1 (6oz) bag baby spinach

1/2- of a fennel bulb, thinly sliced

2 apples, cored and cut into 1/4- inch match sticks

1/2- cup fennel fronds, chopped

zest of one lemon

2 tablespoons lemon juice

1 teaspoon (lite) mayonnaise

2 shallots, minced

1/4- teaspoon salt

1 teaspoon Dijon mustard

2 tablespoons grapeseed oil



DIRECTIONS:



1.place spinach, fennel bulb, apples, fennel fronds in a large bowl.

2.In another bowl, combine lemon juice, apples,shallots, mayonnaise, mustard ,zest, and salt.

3.Whisk until mixture appears milky and has no lumps.

4.Whisking constantly, very slowly drizzle oil into the mixture.

5.Vinaigrette should be glossy and lightly thickened.

6.Pour dressing over spinach and toss to coat.



ENJOY DAN; hallelujah