Spring Fennel Salad

140g mixed greens – like mesclun or spring mix
½ cup fresh peas
½ cup yellow cherry tomatoes – sliced
1 cucumber – sliced
1 fennel bulb – thinly sliced
1 bunch asparagus – chopped in half, ends removed
110g. crumbled feta
1 tbsp. olive oil
¼ cup pepitas
90ml. apple cider vinaigrette – (optional)
Italian croutons – (optional) as desired
salt & pepper – a liberal sprinkle

Slice ½ cup yellow cherry tomatoes in half and slice 1 cucumber in half-inch slices, cut in half. Remove outer skin from 1 fennel bulb and remove fronds. Thinly slice fennel to the bottom, doing your best to slice around the core.

Slice woody ends off of 1 bunch asparagus, then slice remaining stalks in half. In a sauté pan, sauté asparagus in 1 tbsp. olive oil for 5-7 minutes. Sprinkle with salt and pepper. Remove from pan and refrigerate until cold – about 1 hour.

To ensure salad is nicely layered, place mixed greens in salad bowl first, then distribute sliced fennel and sliced cucumber between greens. Add chilled asparagus in small bunches throughout the salad.

`Sprinkle ½ cup fresh peas evenly, sprinkle crumbled feta, add (optional) Italian croutons, distribute sliced cherry tomatoes on top and sprinkle with ¼ cup pepitas. Carefully pour dressing evenly over the salad and serve.

from: shekeepsalovelyhome.com