Insalata Cruda

• 2 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup of olive oil
• 6 large radishes, thinly sliced
• 1 fennel bulb, cored and thinly sliced
• 1/2 pound asparagus, thinly sliced on the bias

• 1 large carrot, finely julienned

• 1/2 small seedless cucumber, peeled and cut into 1/2-inch chunks

• 1 head of Boston lettuce, torn into bite-size pieces
• 2 tablespoons shredded basil leaves

• 1 tablespoon coarsely chopped tarragon

• Salt and freshly ground black pepper

In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil; season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil, and tarragon and toss gently to coat. Serve the salad right away.