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Categories:
white wine vinegar whole-grain mustard sugar salt freshly ground black pepper extra-virgin olive oil orange zest oranges bulb fennel mache fresh chives
Viewed: 35 - Published at: 6 years agoIngredients
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons whole-grain mustard
- 1/8 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely grated orange zest
- 1 pound thick asparagus, ends trimmed
- 3 medium oranges
- 1 small bulb fennel, trimmed, quartered, cored, and very thinly sliced crosswise
- 3 quarts loosely packed tender salad greens such as mache, Boston, or red leaf lettuce, torn
- 1/3 cup fresh chives, finely chopped
Method
- In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
- In large saute pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in colander, then rinse under cold running water until cool. Thinly slice on diagonal and transfer to large bowl.
- Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. Add segments and any juice in medium bowl to large bowl with asparagus; squeeze juice from membranes into dressing and whisk to combine.
- Add fennel and then salad greens to large bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.
