Shaved Asparagus and Fennel Salad with Baked Goat Cheese and Lemon Vinaigrette

A refreshing and elegant salad featuring shaved asparagus and fennel, topped with baked goat cheese rounds and drizzled with a zesty lemon vinaigrette. This salad is a delightful blend of textures and flavors, perfect for a light and healthy meal.

Ingredients:

• 1 bunch of asparagus, shaved into thin strips
• 1 small fennel bulb, thinly sliced
• 4 oz goat cheese, sliced into rounds
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• Salt and pepper, to taste
• Mixed greens for serving

Instructions:

Preheat the oven to 375F 190C

Place the goat cheese rounds on a baking sheet lined with parchment paper

In a small bowl, combine the breadcrumbs and 1 tablespoon of olive oil

Press the breadcrumb mixture onto the goat cheese rounds

Bake the goat cheese in the preheated oven for about 10-12 minutes or until the cheese is slightly golden and soft

While the goat cheese is baking, prepare the lemon vinaigrette

In a bowl, whisk together the lemon zest, lemon juice, honey, Dijon mustard, remaining olive oil, salt, and pepper

In a large salad bowl, combine the shaved asparagus and thinly sliced fennel

Once the goat cheese is done baking, remove it from the oven and let it cool for a few minutes

To assemble the salad, place a bed of mixed greens on each serving plate

Top with the shaved asparagus and fennel mixture

Gently place the baked goat cheese rounds on top of the salad

Drizzle the lemon vinaigrette over the salad just before serving

Sprinkle with extra lemon zest and freshly ground black pepper, if desired

Serve immediately and enjoy