Asparagus Salad With Toasted Walnuts And Goat Cheese

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1 cup walnut halves (4 ounces)

1/2 teaspoon fennel seeds

2 pounds medium asparagus

1/4 cup extra-virgin olive oil

1 1/2 tablespoons sherry vinegar

1 large scallion, white and light green part only, minced

1 tablespoon chopped tarragon

1 tablespoon chopped mint

Salt and freshly ground pepper

4 ounces goat cheese, such as Bûcheron, rind removed and cheese crumbled

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