10 oz baby spinach
1 medium fennel bulb, halved, cored, and thinly sliced
3 tbsp Chardonnay vinegar
3 tbsp olive oil, plus more for drizzling
1 tbsp fresh lemon juice
Kosher salt and pepper
5 oz fresh goat cheese
In a large bowl, toss the baby spinach and fennel with vinegar, olive oil, and lemon juice. Season with salt and pepper. Crumble goat cheese over the salad and toss again. Serve immediately and drizzle with olive oil.