Author Notes
A simple, crisp spring salad for lovers of all things salty. This recipe can be played up in a number of different ways. Sprinkle parsley on top, or use smoked salmon. I also think it would be wonderful with a poached egg over toast. —onetinyspark
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Ingredients
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6
Asparagus stalks, shaved
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2
Fennel stalks, shaved
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1 tablespoon
Olive oil
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1 tablespoon
Champagne vinegar
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1/2 teaspoon
Dijon mustard
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Freshly ground black pepper
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Shaved Parmesan
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Smoked trout pieces
Directions
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Start by whisking together the olive oil, vinegar and Dijon. Set aside.
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Shave and combine the asparagus and fennel stalks in a bowl.
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Pour the oil/vinegar/Dijon mixture over the vegetable shavings and toss to coat.
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Top the salad with shaved Parmesan, smoked trout, and freshly ground black pepper.
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