->Spinach 12 <-

1 cup Parmesan cheese, finely grated

350 g baby English spinach leaves

3 small fennel, raw, finely sliced

2 eggs

1 1/2 tablespoons dijon mustard

crackled black pepper and sea salt

1/3 cup white wine vinegar

1 cup olive oil

3 tablespoons flat parsley chopped

Preheat oven to 200C.

2 baking trays with non stick baking paper. Place

2 tablespoons

of Parmesan in a pile and flatten until 4mm thick. Repeat with

remaining Parmesan. Place trays in oven and bake for 5-7 minutes

or until the Parmesan has melted and is a light golden colour. Cool

on trays

Place the eggs, dijon mustard, pepper and salt in a food processor or blender and blend until smooth. Combine the vinegar and oil and pour slowly into the blender while the motor is running. Add parsley

and blend to combine.

To Serve: Place spinach and fennel on serving plates. Spoon over

the dressing and top with the Parmesan wafers.