Bibb lettuce
baby arugula
white beans
artichoke hearts
roasted tomato
shaved parmesan
frizzled leeks
balsamic vinaigrette

Roasted Tomatoes:

15 Roma tomatoes. Score, blanch, skin and seed. Lightly coat in olive oil salt, pepper, thyme and balsamic vinegar. Put into roasting pan Slow bake at 250 degrees for up to 3.5 hours until they are shrunken and bright red brick color. Discard thyme stems. Roasted tomatoes may be refrigerated up to a week or frozen up to two months

Frizzled Leeks:

Ingredients - 3 medium leeks - rice flour, salt.

Method: cut top greens off leeks leaving about 5 inches of white and green and then halve with knife. Lie each half flat and cut into very thin strips. Place strips in bowl and dust with rice flour, shake excess flour off and place into deep fryer or heavy pot with enough oil to cover and with an oil temp of around 325 degrees. Wait 30 seconds and then push them around the fryer . When leeks are golden and very few bubbles left in the oil pull leeks out and place on sheet pan with paper towel. Season with salt immediately and allow to cool and dry.

Balsamic Vinaigrette Ingredients: .5 cup balsamic vinegar - 1.5 cups olive oil - 1 small shallot minced - 2 sprig thyme leaves minced - 1 tbs Dijon mustard - salt & pepper to taste.

Dressing Method: Combine all ingredients except oil and whisk together. Once thoroughly combined slowly pour oil while whisking to emulsify. Dressing may break as it sits, but can re-emulsified with additional whisking