Spring Market Salad

For the Salad:

Fresh Asparagus

Fresh Celery

Fresh Fennel

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.