Asparagus, Spinach and Fennel Salad

Ingredients

8 Oz	Asparagus
1 Small	Fennel Bulb
6 Cups	Spinach

Directions

Cut fennel in half and remove core. Slice fennel thinly. Place in a bowl, sprinkle with salt and let sit 30 minutes. Steam asparagus 10 -13 minutes or until tender crisp. Drain and refresh under cold water until cold. Cut stalks into 2 inch (5 cm) pieces. Combine asparagus and spinach in a bowl. Pat fennel dry and add to asparagus. Toss salad with dressing.

Creamy Tarragon Dressing

Ingredients

- -	Black Pepper
1/4 Tsp	Garlic
2 Tbsps	Mayonnaise
1/3 Cup	Olive Oil
- -	Salt
1 Tsp	Tarragon Dried
2 Tbsps	Wine Vinegar

Directions

Prepare dressing by whisking mayonnaise, vinegar, tarragon and garlic in a bowl. Slowly whisk in oil. Season well with salt and pepper.