Shelly's Recipe

ITALIAN SPINACH AND RADICCHIO SALAD

Category: Salad

2 (6-oz) bags baby spinach (about 18 loosely packed cups)
2 medium heads radicchio, torn into bite-sized pieces (about 6 cups)
6 tbsp extra virgin olive oil
1 large red onion, halved and sliced thin
2 small bulbs fennel, sliced very thin
Ssalt
6 tbsp balsamic vinegar
Ground black pepper

Toss spinach and radicchio together in large bowl. Heat oil in large skillet over medium-high heat until shimmering. Add onion, fennel, and 3/4 tsp salt and cook, stirring occasionally, until vegetables are softened and browned, 6 to 8 minutes. Stir in vinegar and pepper to taste and cook until syrupy, about 30 seconds.

Scrape fennel mixture into bowl with spinach and radicchio. Toss until salad greens wilt slightly, about 1 minute. Serve immediately. Serves 8 to 10