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5 from 1 vote

Summer Fennel and Asparagus Salad with Champagne Vinegrette

A light summer salad with crunchy fennel, shaved asparagus, sweet pears, pickled beets and creamy goat cheese made elegant with champagne vinaigrette.
Course Salad and Dressing
Cuisine Canadian
Prep Time 15 minutes
Servings 4 small side salads
Calories 155kcal
Author Julie & Debbie

Ingredients

CHAMPAGNE VINAIGRETTE

FOR THE SALAD

  • 1 romaine heart , chopped
  • half a fennel bulb , sliced thin (save the green fronds to sprinkle on top)
  • 5-6 asparagus spears , shaved
  • 1 pear , halved, core removed and sliced
  • 5-6 slices pickled beets , cut into chunks
  • 2 tbsp sunflower seeds , pumpkin seeds, or pine nuts
  • 1 handful pea shoots
  • 2 tbsp goat cheese (feta or chevre)
  • 2 tbsp champagne vinaigrette

Instructions

MAKE THE VINAIGRETTE

  • Add all the ingredients, except the champagne, into a shake able container. A small mason jar works well for this. Shake well and then add the champagne and stir to combine. Set aside.

MAKE THE SALAD

  • Arrange the romaine lettuce on the bottom of the serving dish. Next sprinkle the sliced fennel all around followed by the shaved asparagus, the sliced pear, and chopped pickled beets.
  • Sprinkle the pea shoots and the sunflower or pumpkin seeds or pine nuts on top of it all.
  • Dress the salad directly before you serve it and sprinkle with the goat cheese.

Nutrition

Serving: 1side salad | Calories: 155kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 441mg | Potassium: 508mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2735IU | Vitamin C: 12.9mg | Calcium: 64mg | Iron: 5mg