Get Set for Spring with these Recipes
Welcome spring with recipes for a Michigan salad, trout with spring vegetables and morel and asparagus toast
1. Combine all dressing ingredients except mayonnaise in a food processor. Purée until smooth. Transfer dressing to a small bowl and whisk in mayonnaise. Cover and store in refrigerator.
2. Combine pea shoots and peas in a small bowl; sprinkle with salt and pepper. Set aside.
3. Spoon 2 tablespoons dressing on each of 2 individual salad plates. Top dressing with beets and pea shoot mix. Top with goat cheese. Serve immediately.
Yield: 2 salads
Chef’s Note: Using remaining dressing as a marinade, dipping sauce or spread for a sandwich.
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