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Baby spinach and avocado salad with fennel, toasted walnuts and crispy bacon

Name: Baby spinach and avocado salad with fennel, toasted walnuts and crispy bacon
Cook time: 15 min
Yield: 4
Ingredients: VINAIGRETTE; 60ml (¼ cup) extra virgin olive oil; juice of 2 limes; 30ml (2 tbsp) honey; 5ml (1 tsp) Dijon mustard; 1 chilli, seeded and thinly sliced; SALAD; 300g baby spinach and a variety of; other baby lettuce leaves; 2 green apples, cored and; thinly sliced; 2 avocados, sliced; 1 fennel bulb, thinly sliced; 1 red onion, peeled and thinly sliced; 50g walnuts, lightly toasted; 250g streaky bacon, grilled until crisp

August 1, 2016 (Last Updated: November 13, 2018)

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Baby spinach and avocado salad with fennel, toasted walnuts and crispy bacon

Serves: 4

Cooking Time: 15 minutes

Ingredients

VINAIGRETTE
60ml (¼ cup) extra virgin olive oil
juice of 2 limes
30ml (2 tbsp) honey
5ml (1 tsp) Dijon mustard
1 chilli, seeded and thinly sliced
SALAD
300g baby spinach and a variety of
other baby lettuce leaves
2 green apples, cored and
thinly sliced
2 avocados, sliced
1 fennel bulb, thinly sliced
1 red onion, peeled and thinly sliced
50g walnuts, lightly toasted
250g streaky bacon, grilled until crisp

Instructions

For the vinaigrette, whisk all of the ingredients together and set aside.

To assemble the salad, scatter the baby spinach and leaves across the plate or platter and stack with the remaining ingredients. Drizzle over the vinaigrette just before serving.