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Author Notes: Simple but elegant. That's what I was after when I invited my bosses over for dinner. They are serious foodies and I wanted to impress. Rather than create something fussy, I let clean flavors and fresh ingredients make me look good. (It worked too, they enjoyed it and even asked for the recipe!) —Stephanie
White Wine Reduction
- 1/4 cup Pinot Gris (or other white wine of your choice)
- 1/4 cup white wine vinegar
- scant 1/4 cups honey
- 1 tablespoon whole grain mustard
- In a small sauce pan, combine all ingredients over medium heat.
- Simmer until mixture is reduced to desired thickness. I like a slightly syrupy consistency.
Asparagus & Fennel Salad
- 1 bunch green asparagus
- 1 bunch white asparagus
- 2 fennel bulbs
- 1 bunch fresh tarragon
- Using a vegetable peeler, shave both the green and white asparagus. Set shaved asparagus ribbons in a bowl of ice water as you work, this will cause them to curl slightly.
- Halve the fennel bulbs lengthwise and cut into thin slices. Reserve some of the leafy fronds for garnishing the finished salad.
- Blanch half of the fennel.
- In a large bowl, combine asparagus, fennel, and tarragon leaves.
- Dress with white wine reduction and garnish with a few fennel leaves.
- This recipe was entered in the contest for Your Best Shaved Salad
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad