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For the Lemon Vinaigrette:
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In a medium bowl, whisk 1/4 teaspoon salt with the lemon juice until dissolved.
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Slowly whisk in the oil until emulsified.
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Taste, and season with pepper and a little more salt, if needed.
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Add more lemon juice if the dressing tastes too flat.
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Blanch the asparagus in a large pot of boiling salted water until bright green and still crisp, 3 to 4 minutes, and shock in a bowl of ice water.
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Remove it by grasping the stems, rather than the tips, with tongs.
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Repeat the blanching, shocking, and draining for the haricots verts, using a colander to drain.
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In a medium bowl, toss the asparagus, haricots verts, arugula, fennel, and cabbage with the lemon confit and enough lemon vinaigrette to dress lightly.
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Season to taste with salt.
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To serve, divide the salad among chilled plates and top with the sliced cheese.
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Grind a little coarse black pepper over each salad.
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Variations:
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For a main-course salad, top each serving with a portion of sauteed or grilled fish or chicken.
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If you dont want to use both asparagus and beans, use a double quantity of either one.
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Or add some zucchini or shredded carrots.
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The amounts and vegetables are very flexible.
