Prep Time

　　15 minutes

　　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.

　　

Ingredients

Makes 10 servings

　　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

　　

Step 1

In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.

　　

Step 2

In large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in colander, then rinse under cold running water until cool. Thinly slice on diagonal and transfer to large bowl.

　　

Step 3

Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. Add segments and any juice in medium bowl to large bowl with asparagus; squeeze juice from membranes into dressing and whisk to combine.

　　

Step 4

Add fennel and then salad greens to large bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.