Fresh fennel salad

Salad:

4 cups fresh spinach

1 bulb fennel (thinly slice fennel, removing core and chopping off top fronds)

1 pink grapefruit

½ cup soft goat’s cheese 

¼ cup toasted pine nuts (place in a saute pan on low heat until you can smell the pine nuts, 2-3 minutes)

Layer on a plate in the order listed and then top with the dressing posted below.

Dressing:

½ cup olive oil

¼ cup apple cider vinegar

1 tablespoon maple syrup

1 tablespoon dijon mustard

½ teaspoon salt & black pepper

Combine all ingredients in a pint-sized Mason jar or a similar container that has  a lid so you can shake it well for a minute. Drizzle 2 tablespoons of the dressing on each salad. Leave on the counter for up to a week — there is no need to refrigerate this delicious dressing. You can also use this dressing as an easy chicken marinade and then pair the marinated chicken with boiled potatoes and this salad for an easy weeknight dinner. Serves two, as a main course or more as a side dish.

By Kate Bolt. 

Find this recipe and more in Kate’s cookbook Lark Parties – available at LivingLark.com