2 baby iceberg heads
4 slices Applewood smoked bacon (crisped and chopped)
2 cups Markon First Crop Grape Tomatoes (quartered)
3/4 cup balsamic vinegar
1 1/4 cups grapeseed oil (or canola oil)
1/4 cup Stilton blue cheese (or any blue cheese)
1 tsp. dried oregano
1 tsp. Dijon mustard
Salt and pepper
Balsamic Blue Cheese Vinaigrette
In a small mixing bowl combine the vinegar with the mustard, blue cheese, and oregano. Whisk and slowly add in oil until emulsified. Once ingredients are combined and vinaigrette has thickened, season to taste with salt and pepper.
Cut baby iceberg head in half and place in the center of a small salad plate. Drizzle with vinaigrette and garnish with bacon and grape tomatoes. Serve.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.