Grilled Fennel and Asparagus Salad

Ingredients:

Salad

• 2 bunches large asparagus, ends trimmed
• 1 large fennel root, trimmed and halved
• Rapeseed oil, for frying
• 1 tbsp. l. olive oil
• 1/4 cup pine nuts
• 0.5 cup golden raisins
• 0.5 cups olives in oil, pitted, crushed
• 3 cups fine arugula
• A pinch of coarse salt
• 1 cup shaved Pecorino Romano cheese

Vinaigrette dressing

• 1 clove of garlic, crushed into a paste with a pinch of salt
• Zest and juice of 1 lemon
• 1/4 cup white wine vinegar
• 1 teaspoon coarse salt
• 1.5 tsp freshly ground black pepper
• 0.5 tsp red pepper flakes
• 0.5 cups extra-virgin olive oil

Preparation:

1. Preheat grill to medium-high heat.
2. Vinaigrette dressing:
   
   In a medium bowl, combine the garlic paste, lemon juice and zest, vinegar, salt, pepper, and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
3. Salad:
   
   Add the asparagus and fennel to the vinaigrette and toss well. Lightly brush the grill with canola oil. Place the vegetables on the grill and grill until charred on all sides, about 4 minutes. Set aside to cool slightly.
4. Heat a small skillet over medium heat. Add olive oil and pine nuts; toast until golden brown, about 2 minutes. Set aside to cool in the pan.
5. Cut the asparagus diagonally into 2-cm pieces. Core the fennel halves, then slice them into 0.3-cm-thick slices. Return the asparagus and fennel to the bowl with the dressing. Add the raisins, olives, toasted pine nuts, arugula, salt, and black pepper. Toss thoroughly. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and sprinkle with shredded Pecorino cheese.