Spinach And Fennel Salad - cooking recipe

Ingredients

9 ounces baby spinach leaves
2 fennel bulbs
1/4 lb chopped walnuts or 1/4 lb pecans
1/4 cup olive oil
1/2 cup wine vinegar
2 teaspoons French mustard
2 cloves garlic, crushed
2 teaspoons honey
salt and pepper

Preparation

Remove thick stalks from spinach and tear leaves into salad bowl.
Trim leaves from fennel and reserve.
Slice fennel bulb and add with nuts to the bowl.
Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
Just before serving, pour the dressing over the salad and toss well to coat.
Garnish with fennel leaves.