Vertical fork satays with passion fruit-mirin vinaigrette. (Serves 6).

ingredients

For the vinaigrette

1 shallot, peeled and minced

1/4 cup fresh passion fruit juice

1/2 tablespoon mirin

1/2 tablesppoon rice wine vinegar

2/3 cup extra virgin olive oil

Salt and pepper to taste

For the salad:

1/4 cup baby green beans, trimmed to 11/2-inch

1 yellow bell pepper, seeded and cut into 11/4-inch strips

4 baby patty pan uash, cut into 11/2 -inch strips (*)

4 scallions white art only, cut into 11/2-inch strips

1/4 cup grape tomatoes, thinly sliced

1 cup baby mesclun

Reserved passion fruit-mirin vinaigrette

Salt and pepper to taste or the dish:

Kosher salt

or the garnish:

Micro greens (*)

(*)Available through High Quality Produce [phone].

directions

For the vinaigrette, in a medium bowl, whisk together all of the ingredients to combine. Set aside or one hour and strain through a fine mesh sieve. Season and reserve.

For the salad, in a medium howl, combine the beans pepper, squash, callions, tomatoes haby mesclun, and ome vinaigrette and toss to coat. Season and reserve.

To serve, spoon a mound of salt in he center of a dish and arrange some of the micro greens on top. Skewer several forks with salad and stand in the salt.

Roussane "Stalpman Family Vineyard"

Jaffurs

Santa Barbara, California 2000