Orange & Mace Vinegar Spring Vegetable Salad

For the Salad: - 1 bunch asparagus, trimmed and blanched - 4 cups mixed baby greens (mâche, spinach, and arugula) - 1 small fennel bulb, thinly sliced - 2 small oranges (navel or blood orange), segmented - 1/4 cup toasted walnuts or almonds - 1/4 cup crumbled goat cheese or feta (optional) - Fresh mint or chives for garnish For the Orange & Mace Vinaigrette: - 3 Tbsp Womersley Orange & Mace Vinegar - 1/2 cup extra virgin olive oil - 1 tsp orange zest - 1 tsp Dijon mustard - 1 tsp honey or maple syrup - Salt and black pepper to taste

1. Prepare the asparagus: Blanch the asparagus in boiling water for 2 to 3 minutes until tender-crisp. Immediately plunge into ice water to stop cooking. Drain well and pat dry. 2. Make the vinaigrette: In a small bowl or jar, whisk together the Orange & Mace Vinegar, orange zest, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking constantly to emulsify. Season with salt and pepper to taste. 3. Assemble the salad: On a large platter or in a bowl, arrange the mixed greens, blanched asparagus, and thinly sliced fennel. 4. Add toppings: Top with the fresh orange segments, toasted nuts, and cheese, if using. 5. Serve: Drizzle the vinaigrette over the salad just before serving to keep the greens crisp. Garnish with fresh mint or chives.