PICK UP
100      gm       Lettuce, Little gem, chopped .75”
30        gm       dressing, tahini
40        gm       asparagus, blanched
40        gm       snap peas, blanched
½         ea        avocado
8          gm       pickled red onions
Urfa chili
Torn mint leaves

Combine lettuces, dressing, avocado, and blanched vegetables. Gently toss and do not mash the avocados. Plate in the center of the plate, finish torn mint, onions and urfa.

PLATE – Bowl, Round White, chilled

Mound the mix into the center of the bowl, fried won tons. Serve immediately

VINAIGRETTE, TAHINI
300      gm       sesame tahini
18        gm       garlic
300      gm       water
300      gm       lime juice
6          gm       Kashmir chili
3          gm       sumac
40        gm       salt
600      gm       evo

Combine in a Vita prep and puree until smooth.