Ingredients
- 4 teaspoons raspberry jam
- 3 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ small bulb fennel (cored, trimmed of stalks and sliced thinly)
- ¼ cup fennel fronds, coarsely chopped
- 8 cups spinach
- 1 cup mandarin orange slices, peeled and chopped
- ½ cup dried cranberries
- ¾ cup feta cheese, crumbled
- ½ cup chopped walnuts, toasted
Preparation
In a large bowl, whisk together the jam, vinegar, olive oil, salt and pepper. Add the fennel bulb slices to the dressing and allow to marinate for about 15 minutes. Add the remaining ingredients and toss together. Adjust seasonings (salt and pepper) if necessary.
Courtesy of Becky Vayo. Check out her Be. Baking blog here.
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