Roasted Fennel Heritage Salad

Anise-flavored fennel, earthy beets, and the umami of Parmesan cheese all accent this crisp salad.
Roasted_Fennel_Heritage_Salad

Ingredients:

16 oz. Ready-Set-Serve Heritage Blend
2 Tbsp. olive oil
1 Markon First Crop Fennel bulb, sliced (tops reserved for garnish)
1/2 cup Parmesan cheese, grated
2 large golden beets, peeled and chopped
Salt and pepper to taste

Instructions:

Toss fennel and beets in olive oil. Bake at 400 degrees F until tender (approximately 30 minutes); cool.
Heat a skillet or griddle until very hot. Sprinkle grated Parmesan in small rounds and allow to melt, then brown. Carefully scrape the cheese off, break into bite-size pieces, and reserve.
Hand-mix Ready-Set-Serve Heritage Blend with fennel and beets. Divide among four serving plates and top with equal amount of frico (fried Parmesan).

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.