Fennel and asparagus salad

Name: Fennel and asparagus salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp liquid honey; 50 g pine nuts; 150 g Mozzarellas di bufala (buffalo mozzarella); 200 g thin green asparagus; 2 sprig basil; 2 sprig peppermint; 1 organic lemons; 2 fennel; 1 tbsp white balsamic vinegar; 1 tbsp apple vinegar; 4 tbsp olive oil; 2 sprig dill; salt to taste; 5 pink peppercorns

salad vegetable dishes starter

Total: 25 min. | Active: 25 min.

vegetarian, gluten-free

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The magic of spring on your plate? But of course! This salad is a true taste sensation and delivers the exact burst of freshness we've been yearning for after a long, grey winter. The honey and lemon zest give it an enticing, fresh touch, while the asparagus provides the perfect bite. Combined with crunchy bread, this crisp salad becomes a thoroughly enjoyable spring dish.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 people

Asparagus
200 g	thin green asparagus, cut off the lower woody ends
5 dl	water, boiling

Dressing
2 sprig	basil
2 sprig	peppermint, finely chopped
2 sprig	dill, finely chopped
1	organic lemon, use a little grated zest and half of juice
1 tbsp	white balsamic vinegar
1 tbsp	apple vinegar
4 tbsp	olive oil
1 tbsp	liquid honey
	salt to taste
5	pink peppercorns, crushed

Salad
2	fennel, very thinly sliced
150 g	Mozzarellas di bufala (buffalo mozzarella), roughly torn
50 g	pine nuts, roasted

How it's done

Asparagus

Cook the asparagus in boiling water for approx. 3 mins., drain, dip in ice-cold water, drain.

Dressing

In a small bowl, mix the herbs with all the other ingredients up to and including the pepper.

Salad

Mix the fennel with 3/4 of the dressing and arrange with the asparagus on a platter. Top with the mozzarella, drizzle over the remaining dressing, sprinkle with pine nuts.

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