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 ...
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