Spinach-fennel Toss

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 ounces parmesan cheese, chunk
• 12 ounces fennel bulbs (small bulb fennel)
• 3 tablespoons olive oil
• 1 tablespoon 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)

Recipe

• 1 using peeler, scrape wide side of cheese chunk to form flaky curls of parmesan; reserve.
• 2 trim tough stalks and feathery fronds off fennel bulb. trim bottom and remove any tough outer ribs. halve and thinly slice bulb.
• 3 whisk oil with vinegar, mustard, salt and pepper.
• 4 in large salad bowl, toss together spinach, sliced fennel and radishes.
• 5 drizzle with dressing; toss to coat salad with dressing.
• 6 top with parmesan curls.
• 7 if desired, garnish with fennel frond.