Spinach & fennel salad with cheese croutons

Detailed step-by-step description of how to cook the dish "Spinach & fennel salad with cheese croutons". Try it by all means

Recipe «Spinach & fennel salad with cheese croutons» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 loaf Vienna bread, 40g butter, at room temperature, 1 garlic clove, crushed, 100g smoked cheese, coarsely grated, 1/4 cup chopped fresh oregano , 1 x 150g pkt baby spinach leaves, 2 avocados, halved, stone removed, peeled, coarsely chopped, 60g pepitas , 1 small fennel bulb, trimmed, thinly sliced, 60ml olive oil, 2 tbsp fresh lemon juice, 1 tbsp honey.

Ingredients:

• 1 loaf Vienna bread 
• 40g butter, at room temperature 
• 1 garlic clove, crushed 
• 100g smoked cheese, coarsely grated 
• 1/4 cup chopped fresh oregano 
• 1 x 150g pkt baby spinach leaves 
• 2 avocados, halved, stone removed, peeled, coarsely chopped 
• 60g pepitas 
• 1 small fennel bulb, trimmed, thinly sliced 
• 60ml olive oil 
• 2 tbsp fresh lemon juice 
• 1 tbsp honey 

Instructions

1. Preheat oven to 190°C. Cut the bread into thick slices, about 1-2cm. Combine the butter, garlic, cheese and oregano in a small bowl. Season with pepper. Spread the mixture over one side of each bread slice. Place the bread, cheese-side up, on a baking tray. Bake in oven for 10 minutes or until golden brown. Remove from oven. Coarsely chop. Return to the baking tray and bake for a further 5-8 minutes or until golden and crunchy. Cool slightly.
2. Meanwhile: place the spinach, avocado, pepitas and fennel in a bowl.
3. To make the dressing: whisk together the oil, lemon juice and honey in a bowl. Taste and season with salt and pepper.
4. Pour the dressing over the spinach mixture. Add the croutons and gently toss until just combined. Divide among serving plates to serve.