This can be a very quick salad if you already have the quickles on hand, but if you don’t, they do not take long to make, and are excellent on so many other things.
INGREDIENTS:
1 bunch spinach, washed thoroughly and spin dry 1 to 1½ cups Quickled Fennel (see recipe), drained 1 to 1½ cups Quickled Purplette Onions (see recipe), drained 1 cup White Balsamic Fennel Vinaigrette (see recipe) Salt and Pepper to taste ½ cup toasted chopped hazelnuts if you have them 1½ cups microgreensMETHOD:
Lightly dress the spinach and toss gently to coat. Distribute over 4 plates.
Toss the quickles together in a bowl and barely dress. Toss to coat and mix the quickles well. Place on the 4 salads and then scatter with the hazelnuts.
Place pillows of microgreens in the center of each salad.
Season with a little salt and pepper and serve.
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