I served this lovely, fresh and flavorful Spring salad at the Annual Teacher Appreciation Luncheon we hosted.
ASPARAGUS SALAD WITH DIJON VINAIGRETTE
2 pounds of fresh asparagus, trimmed
1 fennel bulb, thinly sliced
1 cup sliced radishes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dijon Vinaigrette (recipe follows)
Garnish: fresh dill, fresh mint, toasted almonds
Bring a large pot of water to a boil over high heat, add asparagus. When water returns to a boil, immediately drain.
In a large bowl, combine asparagus, fennel, radishes and salt and pepper. Drizzle with Dijon Vinaigrette, tossing gently to coat.
Garnish with dill, mint and toasted almonds.
1/4 cup Champagne vinegar
2 tablespoons minced shallot
2 tablespoons chopped fresh parsley
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 to 3/4 cup olive oil
In a small bowl, combine vinegar and shallot, let stand for 15 minutes. Add parsley, honey, Dijon mustard, salt and pepper, whisking until combined. Cover and refrigerate until ready to use.
Recipe adapted from Entertain Decorate Celebrate, March/April 2016