Spring Greens, Roquefort & Pickled Walnuts

I got inspired from a salad I had at Cafe Boheme.  The sweet vinaigry pickled walnuts make the dish, worth the effort getting them otherwise won't be quite as tasty!

broad beans (handful)

fennel (1 stalk)

young celery stalk with lots of leaves

asparagus (6-8 tips)

crisp lettuce leaf 

EVOO

cider vinegar

lemon

dijon mustard

S&P

Poudre de piment d'espelette (cayenne if you must)

English pickled walnuts 

1. boil broad beans, de-shell, dress with EVOO, S&P, squeeze of lemon, PPd'E
2. boil asparagus but maintain the crunch, put in ice water when done boiling
3. slice fennel through mandarin, dress with EVOO, S&P, squeeze of lemon, PPd'E
4. make mustard vinaigrette, thickish
5. slice celery thinly on diagonale, dress with vinaigrette
6. best to assemble on individual plates:  1) spread lettuce leaves over plate, dress with EVOO, squeeze of lemon, S&P; 2) dip asparagus tips in vinaigrette and place in middle of plate; 3) sprinkle broad beans around sides, as well as fennel & celery; 4) crumble cheese & spinkle over everything; 4) slice up walnuts & add to salad as well; 5) sprinkle celery leaves, more S&P to top it off.