Shaved Asparagus and Fennel Salad
Finely slice 8-10 trimmed asparagus spears on the diagonal using a mandolin. Slice 1 trimmed medium fennel bulb in the same manner. Combine in a large bowl. Mix the juice of 1/2 lemon, 1/2 tsp (2ml) Dijon mustard, 4 tbsp (60ml) extra-virgin olive oil, 1/2 tsp (2ml) superfine sugar, and sea salt and black pepper to taste in a small bowl. Pour over the asparagus and fennel shavings and toss well. Cover and chill for at least 15 to 20 minutes. To serve, add about 31/2oz (100g) tender watercress leaves, a handful of toasted pine nuts, and some Parmesan shavings to the salad and toss lightly.