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Ingredients Jump to Instructions ↓

  1. 12 asparagus spears, cut into 2 inch pieces

  2. 4 plum tomatoes, quartered

  3. 1 carrot , cut into 1/4 inch thick rounds

  4. 1 fennel bulb, cut into eight chunks, reserve the fronds

  5. 1 tablespoon extra virgin olive oil

  6. 1 teaspoon coarse salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 6 cups baby spinach leaves, washed and spun dry

  9. Sesame- citrus Vinaigrette:

  10. 2 tablespoons lemon juice

  11. 2 tablespoons sesame oil

  12. 3 tablespoons extra virgin olive oil

  13. 1 tablespoon soy sauce

  14. 1/2 teaspoon freshly grated ginger

  15. 1 shallot , minced

  16. 1 teaspoon honey

  17. 1/2 teaspoon salt

  18. 1/4 teaspoon black pepper

  19. 2 teaspoons white sesame seed s, lightly toasted

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