Ready-Set-Serve Heritage Blend Salad with Candied Kumquats

This blend of earthy, bitter, and sweet flavors hits the mark for fall and winter salad menus.
RSSHeritageBlendSaladw-CandiedKumquats

Ingredients:

2 large yams, peeled and sliced into rounds
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 cup kumquats, sliced
2 tsps. butter
2 tsps. sugar
16 oz. Ready-Set-Serve Heritage Blend
1 cup house-made croutons, finely chopped
2/3 cup poppy seed dressing

Instructions:

Preheat oven to 400 degrees F.
Toss yam slices in olive oil. Arrange in four flat rounds by overlapping slices on parchment paper. Bake until nearly crisp; reserve.
Heat butter in a skillet to medium. Add kumquat slices and sprinkle sugar over all to caramelize. When sugar starts to brown, remove from heat.
Mix together Ready-Set-Serve Heritage Blend, kumquats, croutons, and poppy seed dressing. Arrange equal portions on top of baked yam rounds and 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.