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Harvest Crisp Salad with Apples & Grapes


Hearty leaves tossed with crunchy, tart apples and sweet grapes—this versatile salad is dressed with a tangy balsamic and topped with Manchego cheese and candied walnuts for balance.



  • ½ C              Golden Balsamic vinegar
  • 2 tsp.            RSS Peeled Garlic, minced
  • 1 Tbsp.         Honey
  • 1 tsp.            Dijon mustard
  • 1 tsp.            Kosher salt
  • ¼ tsp.          Freshly ground black pepper, to taste
  • 2/3 C            Olive oil
  • 32 oz.           Ready-Set-Serve (RSS) Harvest Crisp Blend
  • 2 large          Markon First Crop (MFC) Granny Smith Apples, sliced
  • 3 C                MFC Seedless Red Grapes, halved
  • ½ C              Candied Walnuts
  • ½ C              Manchego cheese, shaved


Combine vinegar, garlic, honey, mustard, salt, and pepper. Whisk in olive oil until fully incorporated.

Toss Harvest Crisp Blend, apples, grapes, and walnuts with vinaigrette. Serve with shaved cheese on top.


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.