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)
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.
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.