Spinich Salad

I was reluctant to bring a salad to Thanksgiving.  Who has room for salad on Thanksgiving?  Why would you have salad when there's stuffing?  But I love Babs and will do whatever she says.  I made this from what I had in my fridge mostly from our local farmers.

1. Wash a bunch of Steve's amazing spinach

2. Mash up some garlic with some salt.  Add some of Alice's Ojai White Balsamic Vinegar.  Add some chopped green peppercorns and chopped mint from Steve and chopped parsley from BD.

3. Thinly slice at least 2 bulbs of fennel and a bunch of B.D.'s tiny scallion chive onions.  Mix and squeeze a meyer lemon from Friend's Ranch over them.

4. Toast pine nuts.

5.  When ready to serve, toss spinach with fennel mixture and dressing.  Crumble Feta on top. Heat olive oil in small pan on stove.  When hot, pour over salad to wilt.  Toss quickly.  Sprinkle in Pine nuts and add 3 cubed avocados.  Gently toss.  Salt to taste and serve.