Fennel, asparagus and camembert salad

Dressing

• 20 g Dijon mustard
• 30 g lemon juice
• 50 g extra virgin olive oil
• ¼ tsp salt
• 1 pinch ground black pepper

Fennel and asparagus salad

• 250 g Camembert cheese (whole)
• 1 sprig fresh thyme, leaves only
• 2 bunches asparagus, trimmed and cut into pieces (3 cm)
• salt, to season
• ground black pepper, to season
• 500 g water
• 2 fennel bulbs, cut into very thin slices (see Tip); fennel fronds reserved for garnishing
• 60 g rocket
• 16 pitted black olives
• 2 tbsp roasted pine nuts
• micro herbs (optional)