Wilted Spinach and Fennel Salad

A few weeks ago I was tasked with making a salad for a dinner party that I was going to.  So I wandered into the grocery store with no list and no idea of what I wanted to make -- this happens often as I find the aisles of the store often invoke some great ideas for recipes. 

My head was saying wilted spinach salad with pancetta, but my friend was saying NO NO NO, so and so is a vegetarian.  What -- I thought to myself -- would add to the flavor of this salad in an interesting way without making my veg friend puke.  Then it hit me, and I have no idea why, FENNEL. 

I picked up two bulbs of fennel and big bag of spinach (as well as some other ingredients) and headed home.

This salad is easy to make and tastes great with grilled chicken on top.

Here is what you will need:

- 2 fennel bulbs (chop the white part into half moons and compost the rest)
- 2 bags of baby spinach
- 1/2 cup olive oil
- 3 cloves of garlic chopped
- 3 medium shallots chopped
- 1 1/2 lemons (juiced with seeds removed)
- Crumbled Gorganzola cheese
- Salt and freshly ground black pepper to taste

Place the oil into a sauce pan and turn heat to medium.  Add the garlic and shallots and saute until the room fills with the smell and the shallots are translucent (stir constantly to keep the garlic from burning).  This should take about 2-3 minutes.  Add the fennel and continue to saute until it is translucent.  Add the lemon juice and cook for another minute.

Remove from the heat, let rest for about 2 minutes and then toss with the spinach.  Add salt and pepper to taste, top with cheese and serve.

Your guests will love this salad.