I first made this with blanched white asparagus. It was quite good, but the slimy dampness of the limp spears left much to be desired still. So I decided to experiment with the remaining spears and this time, it sung.
Because the crisp pear, fennel, radish and asparagus are all hardy raw, they won't go limp easily. The pear might soften very slightly but not without releasing its sweet nectar, which is not a bad thing. Walnut oil is no quotidian ingredient, so if you lack it, feel free to replace with extra virgin olive oil.
Ingredients
2 crunchy pears, halved, cored and sliced lengthways thinly
1 head of fennel, trimmed, halved and sliced lengthways thinly
6 white asparagus spears, peeled and sliced thinly on a diagonal
6 pink globe radishes, sliced thinly
For the dressing
1 heaped teaspoon Dijon mustard
1/2 teaspoon honey
zest of a lemon
2 tablespoons white wine vinegar
2 tablespoons walnut oil
3 tablespoons peppery extra virgin olive oil
Maldon salt
good cracking of black pepper
Method
In a bowl, whisk the mustard together with the honey and lemon zest. Trickle in the vinegar, and then dribble in the oils, whisking away. Season with salt and pepper to your fancy.
You can transfer this quantity to a screw-top jar and refrigerate it, if you're making it in advance.
Toss the salad ingredients with just enough vinaigrette to lace and titillate. Any leftovers can help your weekday dinners along nicely. Tip into a Tupperware and seal shut. Stick in the fridge until it's time to leave the house, even overnight.
