12 to 16 Spears asparagus, trimmed
1 teaspoon Extra virgin olive oil
1/8 teaspoon Kosher salt
1/8 teaspoon Ground black pepper
½ pound Fava beans, in their shells
2 ounces Whipped goat cheese
1 teaspoon Lemon zest
½ teaspoon Honey
3 stems Broccoli, peeled, ends trimmed, thinly sliced on diagonal*
1 Fennel bulb, fronds removed, end trimmed, thinly sliced*
½ cup Fresh blueberries (optional, season-dependent)
¾ cup Royal Harvest Whole Dried Wild Blueberries
4 ounces Micro greens (“rainbow mix,” or as preferred)
1 tablespoon Freshly squeezed lemon juice
2 tablespoons Champagne vinegar
1 tablespoon Honey
2 tablespoons Extra virgin olive oil (fruity variety is best)
pinch Kosher salt
Preheat oven to 400 degrees F.
Place asparagus on a sheet pan and top with olive oil, salt and pepper. Using hands, lightly toss to coat and spread asparagus out in single layer on sheet. Roast for 5 minutes. Remove and set aside to cool to room temp.
Meanwhile, shell fava beans and parboil in lightly salted water for 1 minute. Remove to an ice bath to cool for 5 minutes.
In a small bowl, whisk ingredients for vinaigrette (lemon juice through honey), until honey is complete dissolved. Slowly whisk in olive oil, until fully incorporated. Season with salt and set aside.
In another small bowl, mix goat cheese with lemon zest and honey. Set aside.
In a larger bowl, combine sliced broccoli stems, fennel, fresh and dried blueberries and cooled beans. Lightly toss with prepared vinaigrette.
Assemble plates by first placing a dollop (or “cannelle”) of goat cheese just off center on plate. Arrange 4 to 5 spears of broccoli around cheese. Spoon dressed veggies in and around plated ingredients. Top with handful or two of microgreens. Place a few dried blueberries on top of greens for garnish. Serve immediately.
* use a microplane food slicer for best results