Raw Asparagus, Fennel and Pecorino Salad

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Kosher salt
• Pepper
• 1 pound asparagus, peeled and very thinly sliced on the diagonal
• 1 fennel bulbhalved, cored and very thinly sliced lengthwise
• 2 red endiveshalved, cored and torn into large pieces
• 3 ounces Berkswell or young pecorino cheese, thinly shaved
• 2 tablespoons capers

1. In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper.
2. Add the asparagus, fennel, endives, cheese and capers, season with salt and pepper and toss to coat.
3. Transfer to a platter and serve.

extravirgin olive oil, lemon juice, kosher salt, pepper, bulbhalved, red endiveshalved, berkswell, capers

Taken from www.foodandwine.com/recipes/raw-asparagus-fennel-and-pecorino-salad (may not work)