Spring Mix Salad with Diver Scallops and Yuzu Vinaigrette

A creamy, citrus-like yuzu dressing is the perfect foil for rich scallops, intensely sweet cherries, and tender spring mix.
Spring_Mix_Salad_with_Scallops

Ingredients:

16 diver scallops, cooked
4 portions Ready-Set-Serve Spring Mix
2 large Markon First Crop Carrots, peeled, cut into batons, blanched, and cooled
1/4 cup dried cherries or cranberries
1/3 cup toasted walnuts
3 oz. aged white cheddar cheese, small cubes
1 cup fat-free yogurt
3 Tbsp. curry powder
1 tsp. yuzu juice
Markon First Crop Chives
Salt and pepper

Instructions:

Yuzu Vinaigrette
Mix curry, yogurt, and yuzu juice together until blended.
Assemble
Combine all other ingredients in a mixing bowl, toss with dressing until lightly coated. Season with salt and pepper to taste. Garnish with snipped chives. 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.