Hello friends! Thanks so much for following my little gig here––it sure does mean a lot! Today I’m sharing two recipes, both by my dear friend Kate from Lark. If you haven’t already, please pop on over to her website and subscribe so you can get her weekly recipes! I believe you’ll love them (and her) as much as I do! Get all the details below!
A couple weeks ago, Kate came over and we had a ball––she showed me how to mix up a few cocktails + this simple, and oh-so-delicious fresh fennel salad (see recipe below). We sampled, sipped, and styled the afternoon away. Kate has such an endearing personality––I think you’ll soon see what I mean!
Oh, and how fantastic are these photos? That’s a big thanks to the sweetheart Alexa Karen Photography. She’s a doll. Keep scrolling for more + the recipes…
Looking for that beautiful drink? Click here!
Fresh Fennel Salad
Serves two, as a main course
4 cups spinach (Kate likes this kind)
1 bulb fennel (thinly slice fennel, removing core and chopping off top fronds)
1 pink grapefruit supremed
½ cup soft goat’s cheese
¼ c toasted pine nuts (place in a saute pan on low heat until you can smell the pine nuts, 2-3 minutes)
½ cup olive oil
¼ cup apple cider vinegar
1 T maple syrup
1 T dijon mustard
½ t salt & black pepper