Baby Spinach Salad With Oranges and Caramelized Fennel

To make this salad really pop, serve wth a perfectly chilled Pinot Grigio. It is delightful and fresh. This will serve 8 as a side salad or 4 for an entree. Add warm rolls with sweet butter and it is a perfect dish for our summer days ahead.


  • 2 fennel bulbs, trimmed and each one cut into 12 wedges with a tiny bit of core attached
  • 6 fresh thyme sprigs
  • 6 tbsp. good quality olive oil, divided
  • 1 tbsp. grainy mustard
  • 4 oranges, all peel and pith removed and sliced into thin circles
  • 2x 6 oz. pkgs. baby spinach

Preheat oven to 400 degrees. Combine the fennel, thyme and 4 tbsp of the oil in a bowl and toss to coat.  Arrange the fennel on a parchment line cookie sheet and season with salt and pepper. Roast until it becomes tender and brown (about 40 minutes). Discard the thyme. Remove from the oven and cool down to room temperature.

Whisk together the vinegar, mustard and remaining oil. Add the fennel, orange slices and spinach. Toss to coat.

Plate the salad or transfer to a large shallow serving dish and allow each to help themselves.

I hope you all realize just how healthy I am trying to be…..just for you…not!




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