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Goat Cheese, Granny Smith, Watercress Salad

Sweet, tart, crunchy, peppery—this salad has it all.


16 oz. watercress
2 Markon First Crop Granny Smith Apples, julienned
1/4 cup Ready-Set-Serve Lemon Juice
8 oz. goat cheese, split into eight rounds
egg, beaten
1 cup panko breadcrumbs
1/4 cup avocado oil
Salt and pepper, to taste


In a mixing bowl, combine watercress and apples with lemon juice; set aside.
Heat oil in a skillet. Dip each cheese round into egg bath, then coat with breadcrumbs. Fry each goat cheese round until browned.
Serve watercress and apple with two cheese rounds each; drizzle with pan drippings/avocado oil. Season with salt and pepper and 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.