Thinly slice a head of fennel, preferably with a mandolin. Put the fennel in a little bowl and cover the fennel with lemon juice and a little salt. Let it sit for a little bit.
Wash and dry the spinach. I use warm water to rinse the leaves, to almost cook it, but not.
Heat up some olive oil on low heat, and add chopped almonds. Let the almonds warm up and brown.
Pour the hot oil and nuts over the leaves, in circular motions to drip in as many leaves as you can and then toss the salad.
Top it off with the fennel, squeeze some more lemon juice, and sprinkle on some flax seeds.
