Olive~Me & Co’s Shaved Fennel with Ricotta Salata

Recipe adapted from LCBO : Viva La Prima-Vera! P. 19

Serves 4

Ingredients:

Fennel:

• 1 small bulb fennel
• 6 cups baby spinach
• 6 oz (175 g) Ricotta Salata

Shallot Vinaigrette:

• 2 tsp mustard
• 2 tsp chopped tarragon
• ¼ cup finely chopped shallots
• ¼ cup red wine vinegar
• ½ cup any Olive~Me & Co EVOO
• Salt and freshly ground pepper
• 2 Tbs chopped parsley

Instructions:

1. Cut core from fennel and remove top and cut in half then thinly slice. Place in bowl and mix with spinach.
2. Shave ricotta with a vegetable peeler and toss with vegetables.
3. Whisk together mustard, tarragon, shallots and vinegar.  Slowly whisk in Olive~Me & Co EVOO. Season well with salt and pepper. Toss with salad and finish by sprinkling with parsley.