Warm Greens Salad

Perfect as a pre-meal salad or a light side dish, this dish combines earthy kale and spinach with the umami flavors of mushrooms and the salty crunchiness of applewood bacon.
Warm_Greens_Salad

Ingredients:

8 slices applewood bacon, cut into ¼ inch pieces
1 Tbsp. olive oil
8 oz. Markon First Crop Mushrooms, sliced
1/2 cup Markon First Crop Onions, sliced
3 cloves Ready-Set-Serve Peeled Garlic, sliced
1/4 cup apple cider vinegar
2 Tbsp. red wine vinegar
5 oz. Ready-Set-Serve Washed & Trimmed Green Kale
8 oz. Ready-Set-Serve Triple-Washed Spinach
Coarse salt and freshly ground pepper, to taste

Instructions:

In a medium saute pan, cook bacon until almost crisp; add olive oil, mushrooms, onions, and sliced garlic. Saute 3-4 more minutes; stir to mix. Add apple cider vinegar and cook another 1-2 minutes; adjust seasoning with salt and black pepper.
Pour mixture over kale and spinach; mix well. Separate onto 4 serving plates.

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.