Shaved Spring Vegetable Salad with Valençay

Yield: 4 for appetizer/starter salad, 2 for entree salad



  • 6oz asparagus, shaved for about 2 cups
  • 2 medium-sized radishes
  • 1/2 teaspoon capers, drained and minced
  • fresh black pepper, to taste
  • 1 Valençay
  • Caper Parsley Vinaigrette:
  • 1 tablespoon caper juice
  • 1 teaspoon honey
  • 1 teaspoon parsley, minced
  • 3 tablespoons extra virgin olive oil



  1. Cut tops off of the asparagus and reserve. Using a vegetable peeler, shave asparagus into long, thin noodle-like pieces directly into a medium bowl.
  2. Cut the top and bottom off the radishes, and thinly slice into the bowl with the asparagus. Toss with capers.
  3. Prepare Caper Parsley Vinaigrette: In a small bowl, whisk together the caper juice, honey and parsley. Slowly drizzle in the olive oil, whisking until fully combined.
  4. Drizzle the vinaigrette over the asparagus salad and mix with tongs. Top with freshly cracked pepper.
  5. Cut 4, ¼-inch slices of Valençay.
  6. Lay 2 slices of the cheese next to each other on one side of the plate. Divide the salad evenly among the plates, piling next to cheese.
  7. Serve immediately.