Step 1

In a large mixing bowl or salad bowl, whisk together lemon zest, lemon juice, extra virgin olive oil, kosher salt, and black pepper until emulsified.

Step 2

Add the carrot ribbons, shaved asparagus, sliced fennel, sliced mushrooms, and sliced radishes. Gently toss the vegetables with the lemon vinaigrette until evenly coated. Add the baby arugula and toss gently together with the vegetables. Season the salad to taste with salt and pepper (if the salad tastes at all flat, be sure to add an extra pinch or two of salt and perhaps an additional squeeze of lemon juice).

Step 3

Add the parmigiano-reggiano shavings and toss once or twice. Serve on a large platter or on individual salad plates. Garnish with fennel fronds, red sorrel (if available or using), and a small pinch of Maldon or other flaky finishing salt. Serve immediately.