Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1 medium-size fennel bulb
• 2 large oranges, peeled and sliced
• 1/4 tsp. freshly ground pepper
• 1 1/2 tsp. kosher salt, divided
• 2 lb. fresh asparagus
• 1 1/2 cups dried pink lentils, rinsed
• Champagne-Shallot Vinaigrette:
• 3 Tbsp. Champagne vinegar
• 1 Tbsp. finely chopped shallots,
• 2 tsp. honey
• 2 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. fresh ground pepper
• 1/4 cup extra virgin olive oil

Directions

1. Rinse fennel thoroughly. Trim and discard root end of bulb. Trim stalks from bulb, and chop fronds to equal 1/4 cup, reserve stalks an remaining fronds for another use. Thinly slice bulb, and toss with oranges, pepper, and 1/2 tsp. salt. Cover and let stand until ready to use.

2. Meanwhile, cut asparagus tips into 1 1/2-incjh pieces. Cut stalks diagonally into thin slices, discarding tough ends.

3. Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low, and cook, stirring often, 8 to 10 minutes or until crisp tender.

4. Drain well, and rinse with cold water. Toss lentils with 1/4 cup Champagne Shallot Vinaigrette.

5. Combine lettuces, parsley, asparagus, fennel mixture and fennel fronds in a large bowl, toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture.

6. to make vinaigrette:

7. Whisk together Champagne vinegar, shallots, honey, Dijon mustard, kosher salt and ground pepper in a small bowl. Gradually whisk in olive oil until blended.

8. makes 8 cups salad and 1/2 cup vinaigrette

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