The key to an incredible salad is variety – build every salad with three different varieties and your mouth will really go pop. This is parsley, Dill, and fennel together with spinach

Ingredients:

1/4 lb baby spinach

1 bunch of Italian parsley

One Bunch Dill

Two fennel bulbs (cut the top off – they’re beautiful but not so edible)

Salad Dressing (makes extra):

Two tablespoons of garlic – browned in pan

3/4 cup extra virgin olive oil

2 lemons juiced

1/4 cup vinegar (any variety)

3-4 tablespoons honey (per taste)

1 tablespoon thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1 lb famers cheese no salt, soft (probiotic kind is yummy)

10 ounces pecans, cut in half with knife

10 ounce whole cranberries