Warm Lentils and Spinach Salad Recipe | Salad Recipe

Ingredients

• 1/4 cup Filippo Berio Extra Virgin Olive Oil, divided
• 1 small or half large fennel bulb, thinly sliced
• 1 small onion, thinly sliced
• 1 can (19 oz) lentils, drained and rinsed
• 3 tbsp Filippo Berio Red Wine Vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 oz baby spinach
• 1/3 cup pomegranate seeds
• 3 tbsp toasted pine nuts