For the Salad:
Fresh Spring Carrots
Fresh Italian Parsley
Fresh Mint or Basil, I wouldn't use both.
Wash and slice all the vegetables with a vegetable peeler, creating thin
strips. Fennel can be a strong flavor, so you may
want to use less of it.
Mix all sliced vegetables and herbs together in a bowl.
For the Vinaigrette:
1/2 cup of mild vinegar (Rice wine vinegar is a nice low acid
vinegar or White Balsamic is another option)
1 cup of olive oil
Finely diced shallots (otional)
Pinch of salt and pepper
Combine ingredients in a bowl with a wire whisk or shake together in a jar until fully blended.
Toss the vegetables in vinaigrette until coated.
Plate the salad and top with finely sliced green onions and gently toasted sesame seeds.