Baby Lettuce with Blueberries and Kiwifruit Vinaigrette

Sweet and tender baby lettuces are accented well with blueberries, kiwifruit, and light, zesty Champagne vinaigrette.
Baby_Lettuce_with_Blueberries

Ingredients:

16 oz. mixed baby lettuce
2 cups fresh blueberries
1/2 cup olive oil
1/8 cup Champagne or white wine vinegar
4 kiwifruit (peeled)
2 Tbsp. honey
1 cup pea tendrils for garnish (optional)
Salt and pepper (to taste)

Instructions:

Place the vinegar, honey, and three kiwifruit in a blender; puree smooth. Slowly add the olive oil, and season the vinaigrette with salt and pepper. Chop the remaining kiwifruit. Place the baby lettuce in a small mixing bowl and toss with the vinaigrette, blueberries, and chopped kiwifruit.
Divide mixture onto four plates; garnish with fresh pea tendrils. Serve.

Ingredients:

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

Instructions:

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.