Spinach and Fennel Salad
Serves 8
  1. 2 teaspoons Sue BeeĀ® Honey
  2. 9 ounces baby spinach leaves
  3. 2 fennel bulbs
  4. 1/4 lb chopped walnuts
  5. 1/4 cup olive oil
  6. 1/2 cup wine vinegar
  7. 2 teaspoons French mustard
  8. 2 cloves garlic
  9. Salt and pepper
  1. Remove thick stalks from spinach and tear leaves into salad bowl.
  2. Trim leaves from fennel and reserve.
  3. Slice fennel bulb and add with nuts to the bowl.
  4. Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
  5. Just before serving, pour the dressing over the salad and toss well to coat.
  6. Garnish with fennel leaves.
Sue Bee Honey http://www.suebee.com/