White salad with goat cheese and herb dressing

Bring a pan with plenty of water and salt to the boil. Cut off the lower woody part of the asparagus and cut them in length. Put them in the boiling water and boil for 5 minutes.

Then add the fennel and cook for another 2 minutes until the vegetables are al dente. Drain and rinse under cold water.

Cut the zucchini in quarter lengthwise and cut or sliced ​​into wafer-thin slices. Scoop the vegetables together.

For the dressing, put all the ingredients in a high mixing cup and grind with the hand blender into a dressing.

Season with salt and pepper. Scoop the dressing through the vegetables and leave to withdraw. Finish the goat's cheese last.