Nutrition per serving may change if servings are adjusted.
Tomato-Fennel Caprese Salad:
8 asparagus spears, trimmed and cut diagonally into 2-inch pieces
1 small fennel bulb with leaves
2 cups fresh baby spinach
2 cups coarsely chopped or sliced assorted tomatoes
2 ounces fresh mozzarella cheese, cut into ¾-inch pieces
½ cup small fresh basil leaves
2 tablespoons finely shredded Parmesan cheese
¼ cup finely chopped shallots
3 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic
⅛ teaspoon salt
⅛ teaspoon black pepper
In a small saucepan, cook asparagus in enough boiling water to cover 3 minutes; drain. Rinse with cold water to cool quickly; drain again.
Trim fennel, reserving leaves. Snip enough of the leaves to measure 2 teaspoons. If desired, reserve additional leaves for garnish. Halve and core fennel; cut into very thin slices (see Tip).
To prepare the Lemon-Shallot Vinaigrette: In a small bowl, whisk together shallots, lemon juice, olive oil, garlic, salt, and pepper. Set aside.
In a large bowl, combine cooked asparagus, sliced fennel, spinach, tomatoes, cheese, and basil. Stir the 2 teaspoons fennel leaves into Lemon-Shallot Vinaigrette. Drizzle vinaigrette over spinach mixture; toss gently to coat. Top servings with Parmesan cheese and, if desired, additional fennel leaves.
Tip: Use a mandolin to easily cut fennel halves into very thin slices.