1 cup heirloom cherry tomatoes, some left whole, some halved
1 large heirloom tomato, sliced
2 mini cucumbers, shaved thinly and / or sliced
8 mini peppers, roasted and peeled, left whole
2-3 radishes, sliced thinly
2 buffalo mozzarella or burrata balls
6-8 slices grilled crostini
3 tbsp balsamic reduction
1/4 cup extra virgin olive oil
1 tbsp fluer de sel
Fresh cracked black pepper
1 handful micro greens
1/2 cup basil leaves
2 tbsp red onion, finely minced
Arrange all ingredients artfully on a platter or board. Finish with a healthy sprinkle of fluer de sel, black pepper, olive oil, and balsamic reduction. Garnish with basil, micro greens, and minced red onion.
Combine all ingredients except the olive oil in a blender. With the blender on medium speed,stream in 1/4 cup olive oil until smooth. Add remaining 2 tbsp if necessary.
1/4 cup arugula pesto
6-8 mini cucumbers, shaved thinly lengthwise, or sliced
1/2 cup feta, crumbled
1/2 cup micro greens
Sea salt and black pepper to taste
2 tbsp extra virgin olive oil
On a large serving platter, place 1/4 cup of pesto on one end, and swipe down the platter.Arrange shaved cucumbers on top of the pesto. Season with salt and pepper. Crumble feta cheese over the cucumber, and top with micro greens. Drizzle the whole salad with olive oil, and serve.
Whisk together shallot, dijon, apple cider and vinegar. Stream in olive oil until emulsified.
For the eggplant:
Slice whole eggplant lengthwise into 1/2” slices. Line a sheet tray with paper towel, and layeggplant in a single layer. Sprinkle with sea salt to draw out moisture. Top with another layer ofpaper towel, and let sit for 30 minutes. Prepare a grill. Pat down eggplant until it is dry and coat with olive oil. Grill each side for about 4 minutes per side, creating cross hatch grill marks.
Remove from the grill, arrange on a large serving platter, and immediately drizzle vinaigretteliberally over the eggplant. Sprinkle with smoked sea salt to taste, and top with fresh pea shoots or micro greens to finish.
Slice eggplant into 1” thick and 4” long batons. Line a sheet tray with paper towel, and lay eggplant in a single layer. Sprinkle with sea salt to draw out moisture. Top with another layer of paper towel, and let sit for 30 minutes.
Meanwhile, make the marinade: Whisk together all remaining ingredients, except the sesame seeds, and reserving some green onions for garnish. (add more or less chilli depending on heat tolerance)
Heat oven to broil on high. Pat down eggplant until it is dry and coat with sunflower oil and 1 tsp salt. Broil for about 5 minutes, until it’s soft and begins to brown. Remove from oven and toss with marinade.
Serve hot, or chilled for up to 4 hours. Garnish with remaining green onions and sesame seeds.