Mint, Fennel & Asparagus Salad

Last month we traveled down to Lake Saamish to stay in my friend Jennifer's beautiful family cabin for the weekend. It was such a wonderful weekend, filled with good food and lots of laughter, everything a great cabin weekend is made of. I had withdrawals from our time here for quite some time after we came home.

Jen has agreed to share some of the recipes from our weekend, and to start, here is one of the salads we ate for dinner. I'm still dreaming about it! 

Mint Fennel & Asparagus Salad
Serves 4, as a side

  • 1 pound fresh asparagus, blanched
  • 1 cup thinly shaved fennel, save the fronds
  • 2 lemon juice and zest
  • 1/8 cup honey
  • 1/3 cup Olive Oil
  • 1 cup loosely packed fresh mint leaves, chopped finely
  • 2 cup Italian parsley, chopped finely
  • Freshly cracked pepper
  • Salt
  • ½ cup soft goats cheese

    Cut blanched and dry asparagus into 4 pieces at an angle and place in medium sized bowl, then add shaved fennel to the mix.

In a small bowl mix together the lemon zest, lemon juice, honey, olive oil, mint, parsley, salt and pepper. Mix until thoroughly combined and smooth. Pour over the fennel and asparagus, massage the wet mixture into the vegetables and set it aside for 10-15 minutes.

After 10-15 minutes finish the salad with fresh goats cheese and fennel fronds; now it is ready to serve!