Spring Salad

A salad that is light, refreshing & packed with nutrients! Using produce that is in season, full of flavor and exciting to the tastebuds.

Ingredients:
- Spring mix
- Extra Arugula
- Microgreens
- 1 Stalk of Fennel (you will use each part; bulb, stalks, fronds)
- 1 cup of Freshly chopped strawberries
- 1/2 cup pecans
- 1 tbsp of raw honey
- 1/4 cup Pumpkin seeds
- Goat Cheese crumbles (can be dairy-free without*)
- Olive Oil (Optional)
- Lemon (Optional)

Directions:
1) Add spring mix, extra arugula & microgreens into a bowl
2) Using a grater, shave the bulb and a portion of the stalk of the fennel - add to bowl
3) Pull off pieces of the fronds of fennel to add to bowl (I eyeball a majority of these amounts - some days I feel like more, others I feel like less! Do what you wish in terms of amount of fennel - it has a black licorice taste)
4) Cut strawberries and add to the bowl
5) Add pecans to a saucepan and lightly toast - add the honey and thoroughly coat, letting the pecans and honey toast for a little bit longer
6) Remove from heat and place pecans on parchment paper to cool
7) Once cooled, add pecans to the salad bowl
8) Top the salad with pumpkin seeds and goat cheese (if desired*)
9) Finish by adding your favorite dressing - some light olive oil and lemon is great too - and ENJOY!