Ingredients
1 -large package freshly prepared, cleaned and dried Mesculin Greens
1/4 Pint fresh raspberries
8-12 Spears Blanched Asparagus (cut on the bias)
Lemon Sections of approx 3
Medium sized lemons
2-3 Tablespoons of your favorite capers
1 Cup Blanched fresh peas
1 brick Emmentaler cheese - cut into triangular wedges (or shape of your choice)
1 small bunch fresh Dill
Salt & Pepper to taste
For added punch - zest lemons in long spirals before sectioning & use as beautiful color addition - great stage presence.
Vinaigrette:
3 tablespoons Pear infused White Balsamic Vinegar
5-6 Tablespoons Extra Virgin Olive Oil
1 Small Shallot - finely minced
Salt & Pepper to Taste
Preparation
Blanch asparagus & Peas - Cool, Chop Asparagus.
Toss Mesculin Greens with Fresh dill sprigs.
Arrange all other ingredients in a ‘cobb-esque’ fasion on the bed of greens.
Dress at time of consumption.
Savor the flavors!
Enjoy!
