Spring Salad with Asparagus, Halloumi, and Orange-Dijon Vinaigrette | culture: the word on cheese

Ingredients

• 1 bunch asparagus (woody ends trimmed)
• 4 ounces halloumi (cut crosswise into 4 slices, each ¼-inch thick)
• 2 tablespoons pine nuts
• 1 head Boston lettuce (washed and torn into large pieces)
• ½ cup shaved fennel bulb
• Zest from ½ orange
• ¾ cup extra-virgin olive oil
• Juice from 1 orange
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 clove garlic (peeled and minced)
• ¾ teaspoon kosher salt
• ¾ teaspoon ground black pepper