Watermelon Radish and Hidden Rose Apple Salad

Bold pink color and contrasting sweet and peppery flavors make this salad a menu favorite.
Watermelon_Radish-Hidden_Rose_Apple_Salad

Ingredients:

2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. honey
1 tsp. Dijon mustard
2 watermelon radishes, sliced into rounds
2 Hidden Rose apples, sliced into rounds (seeds removed)
1 dragon fruit, chopped
Micro greens, for garnish
Edible flower petals, for garnish

Instructions:

Combine vinegar, salt, pepper, honey, and mustard. Whisk oil into mixture in a continuous stream until fully emulsified.
Toss radish and apple slices with vinaigrette. Decoratively arrange on serving plates; top with chopped dragon fruit, micro greens, and edible petals.

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.