White Carrot Carpaccio with Asparagus, Snap Pea & Bulgarian Feta Salad

When Elly of Elly Says Opa! confessed her preference for Bulgarian feta (over Greek), I knew that I was about to make an awesome food discovery. Something in my head said, "I have got to try that." Do you guys ever get that or is it just me that wants to eat the world?
After one of my routine Saturday mornings at the farmers' market, I made a pit stop at Bay Cities in search of the said cheese. I found a nice block of the said cheese and since I was there, I also picked up a loaf of their bakery (it's in their basement) fresh bread. Danger, I mean dangerously delicious!
I so badly wanted to start eating the bread on the way home. Just a nibble of the crusty end. I behaved myself and just left it in its sleeve. I felt like my parents' dog, Foxy. Her best "trick" is when my mom holds out a snack in her hand and says, "leave it". She'll turn her sad face away even though you can tell she's dying to snatch it out of her hand. Yup, Foxy and I sure have a lot in common. We both have these insatiable appetites. Must run in the family, right? :)
By the time I got home, my stomach was humming. Armed with farm fresh produce, warm bread and feta that I couldn't wait to test out, I whipped up this playful lunch. The white carrots from Weiser Farms are particulary sweet especially when eaten raw. I thinly sliced one up and marinated it in orange juice/zest, olive oil, parsley and S&P. Note to self: I should invest in a mandolin. For my salad, I sauteed asparagus and shallots with thyme. While this wilted down, I deshelled some snap peas and threw them in at the end. These are so sweet they taste like candy. I topped each piece of baguette with the salad and crumbled feta over it. I had also picked up some olives from Bay Cities, so a quick tapenade was drizzled over the feta. Lunch is served.

Thank you to all my fellow bloggers for all the food enlightenment and culinary inspiration. You guys are awesome.