Recipe courtesy chef Jeff Whitney of West End Tavern

Serves 4 sides or 2 entrees

Vinaigrette Ingredients

1 lemon
¼ cup water
¼ cup lemon juice
¼ cup agave nectar
1 teaspoon Dijon mustard
Pinch of red chili flakes, to taste
Pinch of salt, to taste
½ cup salad oil (canola, sunflower, etc.)

Vinaigrette Directions

Cut lemon in half and remove seeds. Place in a 300-degree oven for 30 minutes or more until completely soft. Let cool. Place all ingredients except the oil in a blender. Puree until smooth. Add a little water if the ingredients are too thick to puree. With the blender running, slowly add the salad oil to emulsify. Add a few more drops of water if the vinaigrette is too thick.

Salad Ingredients

8–10 asparagus spears
4 radishes
2 heads hydroponic butter lettuce
½ cup English peas
¼ cup crumbled feta or goat cheese

Salad Directions

Shave the asparagus and radishes with a vegetable peeler. Store them in cold water if not using immediately. Wash and dry the lettuce. Toss the lettuce with the asparagus, radishes, peas and vinaigrette. When plating, lay the butter lettuce leaves in the center of the plate like a flower and arrange vegetables on top. Sprinkle with cheese to finish.

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