Serves: 4
Source: http://asparagus.on.ca/recipes/
Ingredients:
- 1Lb Fresh Ontario Asparagus, about 20 large spears
- ¼ Fennel Bulb, fronds reserved
- 2 cups fresh salad greens
- 1/2 Granny Smith Apple
- 1/3 Cup Freshly Shaved Parmesan Cheese
Dressing
- 2 Tablespoons Apple Cider Vinegar
- Juice of 1/2 Lemon, about 2 Tablespoons
- ¼ Cup Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Honey
- ½ teaspoon Dijon Mustard
- Salt & Pepper, to taste
- 6-7 Chives, finely diced
Instructions:
- Toss together the sorrel and arugula leaves and spread out onto a serving platter or salad bowl.
- Slice the fennel and the apple as thinly as possible. Cut the sliced apple again into matchsticks. Add to the greens.
- Snap woody ends of the asparagus spears and wash well. Working with 1 asparagus spear at a time, use a vegetable peeler to cut spears into long, thin shavings. Top the salad with the shaved asparagus.
- In a small bowl or a mason jar with a lid, combine the apple cider vinegar, lemon juice, olive oil, honey, mustard, salt and pepper. Whisk or shake well in the jar. Taste and adjust salt and pepper as necessary. Pour over prepared salad.
- Sprinkle over diced chives, reserved fennel fronds and with the vegetable peeler, slice over long parmesan shavings to serve.