Salad with orange, fennel and asparagus

I made this salad to go with our Easter dinner and as you can tell I broke out the fine china :)

Epicurious March 2007



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
Zest from 1 orange
1 pound thick asparagus, ends trimmed
4 medium oranges
1 small bulb fennel, trimmed, quartered, cored, and very thinly sliced crosswise
3 quarts loosely packed tender salad greens such as mâche, Boston, or red leaf lettuce, torn
1/3 cup fresh chives, finely chopped (optional)


Preparation
In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.

In large sauté 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.

{Review}
Tip: I had never worked with fennel so didn't know how to slice it. Here are directions if needed.
I added a dash of balsamic and also squeezed some orange juice into the dressing to zest it up a bit.
I also marinated the asparagus and fennel in dressing for a few hours before tossing with salad and adding orange segments.
Overall this was a great salad
Husband approved!

{Serve with}
Anything! Great side salad

{Time}
10 min or less