3 - 4Tablespoonsgrapeseed oilor any light tasting oil
sea salt & fresh ground pepper
Lemon Vinaigrette
3Tablespoonsgrapeseed oilor any light tasting oil
2Tablespoonsfresh lemon juice
sea salt & fresh ground pepper
For the Salad
1large fennel bulbremove tough outer leaves
1cupfresh pineapple chunks
4cupsmixed greens
Instructions
For Croutons:
Preheat oven to 375 degrees. Mix bread cubes, oil, salt and pepper together on a baking sheet.
Bake for 4 - 5 minutes, then turn over with a spatula and continue baking until golden brown, about 5 - 7 minutes. Remove from the oven and allow to cool.
For Vinaigrette:
Whisk oil, lemon juice, salt and pepper together in a small bowl. Set aside.
For Salad:
Shave the fennel as thin as possible with a mandolin or sharp chefs knife.
In a large bowl, toss together the fennel, pineapple, mixed greens, croutons and vinaigrette.