Recipe: Spinach salad

Lorraine is a wonderful, creative chef and one of my main culinary inspirations. (along with
Dragon!)

This salad recipe is adapted from her "Popeye salad". Fennel is in season now and a wonderful vegetable!

4 cups fresh, clean spinach
One bulb fennel, sliced thinly
1/4 small red onion, sliced thinly
1-2 oranges, peeled, and sliced
Some mint leaves (optional)

Optional step: The night before you prepare the salad, slice fennel bulb and store in fridge with some water and mint leaves.

Prepare your salad by adding all of the ingredients. Try adding some mint leaves to the salad too! Dress the salad with olive oil, freshly cracked pepper and sea salt and some balsamic vinegar.

Enjoy!
:) LJS


PS: I highly recommend "In Defense of Food" by Michael Pollan

PPS: Diplomacy through wine? I love it!

Updated 1/17/09 with photos!