Salad of Shaved Asparagus, Sunchokes, Carrots, and Baby Fennel

Ingredients

• 2 carrots
  
• 1 small-medium bulb fennel
• 3 stalks asparagus
• 1 medium sunchoke
• 1 Shallot, minced
• 1 radish (optional)
• 1-2 T. Sherry vinegar2 cups arugula
• 2-3 T. Fruity olive oil
• 2 T. almonds, toasted and coarsely chopped
• ¼ c. goat cheese, crumbled
• Salt and pepper to taste

  Preparation

• Finely shave carrots, sunchoke, fennel (and radish if using) with mandolin or vegetable peeler.  Finely slice asparagus at a long diagonal angle, saving the top 2 inches of the tip.  Slice tips in half lengthwise.
  
• Place shaved vegetables in bowl with minced shallot and vinegar. Toss and allow to macerate (soften) for at least ½ hour.
• Just before serving, add arugula, almonds and olive oil and toss to combine. 
• Season with salt and pepper to taste.  Arrange onto salad plates.  Sprinkle with crumbled goat cheese.  Serve immediately.