Red Leaf Salad with Apples, Beets, & Cherries

Visually enticing, this fruit-centric salad combines sweet fruits with hearty vegetables, salty nuts, and creamy cheese.
Red_Leaf_Salad_with_Apples-Beets-Cherries

Ingredients:

8 oz. red leaf lettuce, torn
1 large Markon First Crop Gala Apple, diced
1 large red beet, roasted and diced
1 cup cherries, pitted and quartered
1/2 cup whole pecans, toasted
16 grapefruit rounds
4 oz. goat cheese, crumbled
Salt and pepper to taste

Instructions:

Toss red leaf lettuce, apples, beets, cherries, and pecans in mixing bowl. Arrange four grapefruit rounds each on four serving plates. Arrange remaining salad on each plate; top with goat cheese, salt, and pepper.

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.