Marinated Fennel, Radish and Pear Salad

Serves 4

• Radish and Pear Salad

• 8 cups spinach
• marinated fennel and radishes (see recipe below)
• 1 pear, cored and thinly sliced
• 1/2 cup pecans, roasted - here I use other various seeds and nuts soaked / sprouted
• fresh mint to garnish
• olive oil

Arrange the spinach on a plate or in a bowl. Top the spinach with a quarter of the fennel and radishes. Add a quarter of the sliced pear. Finish by garnishing with roasted pecans, mint and a drizzle of olive oil.

Marinated Fennel and Radishes

Prep time 5 minutes: Refrigerate 2 hours

• Marinated Fennel and Radishes

• 12 radishes
• 1 small fennel root
• 1/2 cup each chopped parsley and cilantro
• 3 green onions, whites and greens, sliced
• 1/2 red wine vinegar
• 1/4 cup water
• 1/4 cup Agave syrup or 3 Tbsp honey
• 1/2 tsp salt
• a good dose of fresh ground pepper

Trim and quarter the radishes. Thinly slice the fennel root and the green onions. Add the radishes, fennel, herbs and green onions in a large jar or container. Mix together the vinegar, water, agave or honey, salt and pepper. Add the vinegar mixture to the vegetables. Allow to marinate for 2 hours.

Note: If making the marinated fennel and radishes a day in advance, reserve the herbs and add them either 2 hours before serving or add them to the dish freshly chopped.

adapted from beyondthepeel.net