Spring Salad With Citrus And Roasted Asparagus

• Lemon Vinaigrette
• juice of 1/2 Meyer or Eureka lemon
• twice as much fruity olive oil as lemon juice
• 1 teaspoon agave nectar or honey
• 3 grindings fresh pepper
• For the Spring Salad
• 1/2 head romaine lettuce, chopped roughly
• 1 bulb fennel; 1/2 grated using the large side of a grater, the other half slice thinly
• 2 oranges, any variety, peeled and sliced crosswise (Here I used blood oranges)
• 6 stalks roasted or grilled asparagus, each stalk sliced into 4 pieces

1. Make the vinaigrette. Squeeze the Meyer lemon juice in a glass, and then pour olive oil into the glass, eyeballing, so you add about twice the amount of the lemon juice. Add the agave nectar, and then the grindings of black pepper. Stir until the dressing is emulsified, and set aside.
2. Assemble the salad ingredients and place in a bowl. ( To chop the lettuce, slice a head in half lengthwise, then slice the half-head into thirds, then chop crosswise.) Note: Grilling the asparagus requires 5 minutes. I recommend over roasting. Simply sprinklernwith olive oil, salt and pepper.
3. Add the vinaigrette to the salad and toss. Add slowly - you may find that you use only about half the vinaigrette to get the coating you desire.
4. Serve with any dish - this salad offers a light and fresh counterbalance to many entrees. This is also a good lunch salad and great with added roasted salmon or chicken.

lemon vinaigrette, lemon, olive oil, honey, pepper, salad, romaine lettuce, fennel, oranges, stalks

Taken from food52.com/recipes/69459-spring-salad-with-citrus-and-roasted-asparagus (may not work)