Tender baby spinach is tossed with sweet blackberries and balanced by nutty pistachios. Fresh fennel bulb adds a slight licorice aroma and balsamic vinegar brings its own tang to this satisfying salad. This recipe comes to us from Elizabeth of Sophisticated Pie.
Serves 4
- 1/2 pound fresh baby spinach
- 1 pint fresh blackberries
- 1 fennel bulb, thinly sliced
- 1/2 cup pistachios, shelled
- Fennel fronds
- ¼ cup Balsamic vinegar
- ¼ cup extra virgin olive oil
- Black pepper, to taste
Toss together the spinach, blackberries and sliced fennel. Sprinkle with pistachios and fennel fronds.
Drizzle with olive oil and balsamic vinegar and season well with black pepper.
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