ASPARAGUS SALAD WITH TOASTED WALNUTS AND GOAT CHEESE

Steps:

• 1. Preheat the oven to 350*. Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate to cool, then break the walnuts into half lengthwise. 2. Meanwhile, in a small skillet, toast the fennel seeds over moderately high heat until fragrant, about 20 seconds. Transfer to a work surface, let cool, then finely chop. 3.Discard tough ends of asparagus and steam until just tender, about 4 minuts. Transfer to paper towels to cool, then cut on the diagonal into 2-inch lengths. 4. In a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint and fennel seeds. Season with salt and pepper. 5. Add the asparagus and walnuts to the bowl and toss gently. Add the goat cheese. Season again with salt and pepper. Transfer to plates and serve.