Spring Salad

FRESNO, California -- A light and healthy dish that makes for a perfect lunch.

Ingredients

• Spinach, chopped
• Optional: watercress
• 1 bunch asparagus
• 1 bulb fresh fennel
• 1 bunch radishes
• 1 cucumber
• 1 carrot, shredded
• 1 avocado, sliced
• 6 oz goat cheese
• Optional- shredded chicken

Directions

1. Prepare fennel by cutting off the stalks & fronds. You can reserve these for later to add as seasoning for the salad or for another dish (like seafood). Slice fennel and sauté in 1 TB butter until browned. Remove from heat & let cool.
2. Prepare asparagus- break off bottom by bending asparagus away from you. Chop remaining part into 1 inch slices. Place in boiling water for 2-3 minutes. Drain water and blanch asparagus in an cold ice bath. This helps the asparagus to retain a vibrant green color and crispness.
3. Chop spinach and place at the bottom of a serving bowl mix in shredded carrots. Layer on thinly slices radishes, cucumber & avocado for color & texture.
4. Sprinkle on goat cheese.

Option to add shredded chicken. Serve with homemade lemon vinaigrette.

Lemon Vinaigrette

• 1/3 cup olive oil
• Juice from 1 lemon
• 1 tsp garlic
• 1 to sugar
• Salt & pepper to taste

Mix all ingredients in a jar with a lid.

Can be stored in an airtight container in the fridge for up to 1 week.