Asparagus, Orange & Lentil Salad

From Little Leaf Farms

1 medium-size fennel bulb

2 large oranges, peeled and sliced

1/4 teaspoon freshly ground pepper

1 1/2 teaspoons kosher salt, divided

2 pounds fresh asparagus

1 1/2 cups dried pink lentils, rinsed

2 cups coarsely chopped Little Leaf Spring Mix lettuce

Champagne-Shallot Vinaigrette

3 tablespoons Champagne vinegar

1 tablespoon finely chopped shallots

2 teaspoons honey

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

 

Rinse fennel thoroughly. Trim and discard root end of the bulb. Trim stalks from the bulb, and chop fronds to equal 1/4 cup; reserve stalks & remaining fronds for another use. Thinly slice bulb and toss with oranges, pepper, and 1/2 tsp. salt.   Cover and let stand until ready to use.

Meanwhile, cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends. Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Add asparagus and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry.

Bring 3 cups water and remaining 1/2 tsp. salt to a boil in a saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low and cook, stirring often; 8 to 10 minutes or until crisp-tender. Drain well and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.

Combine lettuces, asparagus, fennel mixture and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture