||Spring Vegetable Salad
1 cup roasted beets in 1/4" dice
1 cup blanched carrots in 1/4" dice
1 cup blanched spring peas
1/2 cup diced fennel
1/2 cup diced celery
1/2 cup blanched fresh fava beans
1/2 cup diced seeded English cucumbers
1/2 cup mixed basil, tarragon, dill, lemon balm and parsley leaves...all fresh
4 ounces sliced pancetta, pan roasted until browned, fat discarded and drained on paper towel. Shredded.
1/4 cup crumbled Amish blue cheese
1/2 cup orange juice
1/4 cup lime juice
1/4 cup white vinegar
3T brown sugar
2 buds star anise
1/2 cup extra virgin olive oil
Place the orange and lime juices, vinegar, sugar and star anise in a small pan and place over low heat.
Simmer until reduced to 1/3 of a cup. Strain and cool.
Discard star anise.
Whisk in the olive oil, season, adjust oil/vinegar balance if needed and reserve.
Combine all other ingredients in a large bowl except the cheese. Spoon half the dressing over the salad and toss delicately.
Divide on 6 plates.
Crumble the cheese over the salad as a garnish Serve, passing the remaining dressing to those that desire it.