This recipe comes to us courtesy of the Food Shed Pizza in Napa. Food Shed”s hand-crafted pizzas and pasta are based on fresh, seasonal ingredients. This uniquely delicious salad pairs wonderfully with our Rutherford Sauvignon Blanc.
4-5 asparagus spears
1/2 fennel bulb
1 Tbsp fresh parsley, chopped
1/2 lemon, juiced
Round Pond Estate Spanish or Italian Varietal Olive Oil
Grana Padano or Parmigiano Reggiano cheese, shaved
Thinly slice or use a mandolin to shave asparagus spears and fennel. Mix equal parts shaved asparagus and fennel, then add parsley and lemon juice, mix well. Add a handful of shaved Grana Padano or Parmigiano cheese, salt and olive oil to taste. Plate on a bed of arugula, and top with more shaved cheese. Enjoy!