For the Salad
8 ounces asparagus (about ½ bunch), washed
3.5 ounces fennel (about 1 small bulb)
5 ounces strawberries, washed, stemmed, and cut into quarters
.75 ounces pecorino cheese, shaved with a vegetable peeler
2 tablespoons mint and/or dill
First, prep your asparagus. Snap off the woody ends of the asparagus and shave into ribbons using a vegetable peeler. When the stalks get too thin to slice with the peeler, cut the remaining part on a dramatic bias with a knife. Add to a large bowl and set aside.
Shave the fennel (carefully!) with a mandoline or cut very thin slices with a sharp knife. Add to the asparagus, along with the strawberries, pecorino cheese, herbs, and a pinch of flaky salt.
For the Mustard Fennel Seed Vinaigrette
1 ½ teaspoons fennel seeds, toasted and roughly ground
1 tablespoon white wine vinegar
Juice of ½ lemon (about 1 tablespoon)
1 teaspoon dijon or seeded mustard
½ teaspoon pickled mustard seeds (optional)
3 tablespoons olive oil
¼ teaspoon black pepper
¼ teaspoon salt
Whisk all ingredients together and season to taste with salt and lemon juice.
Drizzle vinaigrette over the salad mix, and toss gently to combine. Enjoy immediately.