Executive Chef Robbie Lewis, Bacar, San Francisco Yield: 6 servings. 2 lb. Cervena Venison tenderloins 7 ripe nectarines 6 heads Belgian endive, stems removed and discarded 1 bunch arugula, de-stemmed and washed 1 bunch minced chives 1 minced shallot 2 Tbsp. chopped garlic 1⁄4 cup toasted pistachios 1⁄2 cup extra virgin olive oil 2 Tbsp. lavender honey 3 Tbsp. Meyer lemon juice (lemon juice may be substituted) 2 sprigs rosemary 1 Tbsp. Dijon mustard to taste, sea salt and black pepper ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.