Name: Green Salad with Orange, Fennel, and Asparagus
Prep time: 15 minutes
Yield: Makes 10 servings
Ingredients: 2 tablespoons white wine vinegar; 1 1/2 teaspoons whole-grain mustard; 1/8 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 tablespoon finely grated orange zest; 1 pound thick asparagus, ends trimmed; 3 medium oranges; 1 small bulb fennel, trimmed, quartered, cored, and very thinly sliced crosswise; 3 quarts loosely packed tender salad greens such as mâche, Boston, or red leaf lettuce, torn; 1/3 cup fresh chives, finely chopped

Look for tender greens, such as mâche, Boston, and red leaf lettuces, which appear in farmers' markets at this time of year. Or, as an alternative, use premixed baby greens.