Mache Salad with Citrus-Lavender Vinaigrette

For a sophisticated warm-weather salad, toss mache, goat cheese, beets, and grapefruit-lavender vinaigrette; garnish with brightly colored kumquats or oranges.
Mache_Salad

Ingredients:

2 oz. mache lettuce
3 oz. goat cheese, crumbled
8 red, yellow, or Chioggia baby beets, boiled, peeled, and halved
1 cup Ready-Set-Serve Proprietary Blend Orange Juice, simmered until reduced by half
Juice of 1/2 grapefruit
1 Tbsp. honey
1/4 cup Canola oil
1/2 tsp. lavender flowers
Salt and pepper

Instructions:

Vinaigrette
Combine reduced orange juice, grapefruit juice, honey, and lavender. Quickly whisk in canola oil. Season with salt and pepper; set aside.
Assemble
In large mixing bowl toss mache, goat cheese, beets, and vinaigrette. Divide onto four small salad plates. Add sliced oranges or kumquats for garnish. 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.