Spinach, Fennel & Feta Salad

From the 2001 KLO dinner — Tuscany

Spinach, Fennel & Feta Salad

  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1 large shallot, minced
  • 6 oz pkg baby spinach leaves
  • 1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
  • 1 bunch radishes, sliced
  • 3/4 cup crumbled feta cheese

Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.

Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve. Serves 4.

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