4 tbls Lemon Olive Oil
2 tbls Pear Champagne Vinegar
1 Medium shallot, minced
Fresh, ground pepper
Course kosher salt
1 6-ounce package baby spinach leaves
1 Large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
1 cup cubed watermelon
¾ Cup crumbled feta cheese
Whisk Lemon Olive Oil, Champagne Vinegar, shallots in small bowl to blend. Season dressing with salt and pepper to taste.
Combine spinach, fennel and radishes in a large shallow bowl. Add dressing to coat. Sprinkle feta cheese over salad and serve.