Recipe of the Day (#ROTD)

Resident Chef’s Recipe

Spring pickled asparagus, prosciutto & goat cheese salad

6-8 asparagus pickled or poached

2 slices prosciutto 

4 oz  Fresh spring peas & Fava Beans (blanched)

2 oz Pearl onions. Skinned ,cut in half and seared  

2 oz Goat cheese

2 oz Fresh Mint and Dill torn

Lemon zest

Lemon Dijon vinaigrette 

1 oz minced shallots 

2 oz lemon juice

1 T Dijon mustard

4 oz olive oil

Season with salt & pepper stir or shake to combine ingredients

Plate however you desire

Happy Eating!!!