From: Chef Michael Giletto, Cherry Valley Country Club, Skillman, NJ. Yield: 1 serving. 2 stems Christopher Ranch California heirloom green garlic, sliced on the bias 1 Tbsp. grapeseed oil pinch of Maldon salt and pepper 2 oz. baby arugula ¼ red radish sliced paper thin on slicer ½ breakfast radish* julienne, fine pinch of micro cilantro* 1 paper-thin slice lime radish* pinch of micro chive* 2 micro flowers* 1 Roma tomato, fine dice, seeds removed Lime Vinaigrette Dressing: 1 ...
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