red beet "carpaccio" "Riverdog Farms"
Fresh Fava Beans "Full Belly Farms"
Fresh Chick Peas "Yakaipi Farms"
Fresh English Peas "Riverdog Farms"
Oregon Fiddle Head Ferns "Foraged"
Mirin Glazed Baby carrots "Full Belly Farms"
Micro greens, and chive to garnish "Yah woo Farms"

1. Roast beets for an one hour and half at 400 covered with sherry vinegar, salt, olive oil. Let cool and slice and peel into 1/8 inch slices
2. Peel, blanche until tender, and shock in ice bath english peas, fava beans, chick peas, and fiddle-head ferns
3. Peel baby carrots and slice into 1/4 inch at an angel and cook in 2 oz mirin (sweet cooking sake), 1 tbsp of butter and cook down and cook until tender.

Creamy tarragon & sherry vinaigrette
2 tbsp tarragon mustard
2 tbsp sherry vinegar
1 tbsp of chopped tarragon
1 tbsp of chopped dill
1 egg yolk
1/4 cup of olive oil
salt and pepper to taste
(dressing for 4 people)

4. Plate beets and drizzle and rub vinaigrette. With any reminder of the vinaigrette dress all except the carrots.
5. Place evenly scattered on the plate and scatter any left over dill and tarragon!

This is one of my favorite salads for this time of season! So if you are interested get started!