You may also like
Categories:
extra-virgin olive oil red wine vinegar mustard garlic ground black pepper red onion spinach fennel bulb bacon
Viewed: 40 - Published at: a year agoIngredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar
- 12 teaspoon Dijon mustard
- 12 teaspoon garlic, minced
- 12 teaspoon ground black pepper
- 12 cup red onion, thinly sliced
- 6 cups Baby Spinach
- 1 fennel bulb, thinly sliced
- 3 slices bacon, cooked crisp and crumbled
Method
- In a small bowl, whisk together oil, vinegar, mustard, garlic and pepper.
- Add onions and marinate for 10 minutes.
- In a large salad bowl, combine spinach and fennel.
- Pour dressing over spinach and toss to combine.
- Top with bacon bits.
- NOTE: The dressing can be marinated for 24 hours to allow the flavors to develop.
- Make sure to marinate the onions in the dressing.
- This will mellow out the strong raw onion flavor and turn onions a brighter color.
- Pour over salad before serving.
