Apple salad, spinach and fennel

08616 APPLE SALAD, spinach and fennel INGREDIENTS for 4 PERSONS 200 g of red apples, 200 g of Green apples, 2 tablespoons lemon juice, 150 g tender spinach, a faggot from about 300 g, 3 tablespoons olive oil, 2 tablespoons of Apple Cider vinegar, one tablespoon of sugar, a pinch of salt.

15 minutes preparation Eliminated the rootlets and wasted outer leaves to bunches of spinach, wash in plenty of cold water, drain and dry them by in a kitchen towel.

Place on a serving dish.

Remove the fennel stalks retain a few green for the final decoration.

Cut out the core, then remove the surface membranes because they are hard.

Divide the fennel into quarters, wash them, dry them with kitchen paper and cut each clove vertical slices about 1/2 cm thick.

Under the faucet, wash the apples thoroughly, dry them with a paper towel, remove the core with the special tool and divide them into segments.

Divide the cloves into thin vertical slices the thickness of about 1/2 cm thick and stendetele on a large plate or a plate, then drizzle with lemon juice to prevent blackening.

Pour the salt, sugar and vinegar in a small bowl, stir with a fork to dissolve sugar and salt.

Combine the oil, drop by drop, continuing to mount with a fork.

Wash and dry the leaves of fennel kept aside, tagliuzzatele with scissors, except for a tuft, letting them drop into the bowl.

Dry the slices of Apple with kitchen paper and place on spinach, alternating with fennel wedges.

Pour the sauce over the salad and finish with the tuft of green leaves.

Serve.