A delicate arrangement of micro-vegetables and flowers dressed with a bright herb vinaigrette.

Serves 2

Ingredients:

• 4-6 shavings – Baby Carrots, thin shavings
• 4 wedges – Baby Turnups, wedged
• 6 slices – Micro Kohlrabi, sliced
• 4 – Pea tendrils
• 6-8 strands – Micro Corn Shoots
• 6-8 leaves – Micro Radish Greens
• 6-8 leaves – Micro Mustard Greens
• 6-8 leaves – Micro Arugula
• 4-6 tips – Watercress Tips
• 4-6 small leaves – Sorrel
• 4-6 tips – Chicory Tips
• 6-8 leaves – Micro Mizuna
• 4 tiny fronds – Bronze Fennel Fronds
• 4-6 sprigs – Chervil Tips
• 6-8 leaves – Micro Basil
• 2-3 leaves – Micro Shiso
• 2-4 leaves – Nasturtium Leaves
• 4 – Edible Flowers: Viola
• 3 – Edible Flowers: Borage
• 6 – Edible FlowersL Nasturtium Petals
• Herb Vinaigrette (see sub-recipe)

Speciality Items:

• Food Scale Need it? Click here to start cooking

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Steps:

1. Arrange micro mustards, micro arugula, sorrel, and pea shoots as a base layer.
2. Add the second layer of baby carrot curls, baby turnip wedges, Kohlrabi slices, Chicory tips, and Nasturtium leaves.
3. Final layer of bronze fennel, Chervil, micro basil, and edible flower.
4. Spoon 1 tsp at a time of the Herb Vinaigrette to gloss. Do not drench

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done