Spinach and fennel salad
With charred artichokes and sun-dried tomatoes
For the salad
- 125 gram baby spinach
- 1 fennel
- 100 gram sun-dried tomatoes
- 100 gram charred artichokes
For the vinaigrette
- 20 ml white balsamic
- 40 ml olive oil
- 1 pinch salt
Cut the fennel bulb in half and after slice the fennel in as thin as possible slices.
Wash the spinach and mix with the sliced fennel.
Add the sun-dried tomatoes and charred artichokes.
Mix the white balsamic vinegar with the olive oil and a pinch of salt and finish the salad with the vinaigrette.