(Serves 1)

Pinwheel
1 1/2 salmon strips (7 to 8ounces) on the long side
1ounce basil, roughly chopped
1ounce arugula, roughly chopped

Roll salmon strips with herbs to form pinwheel and criss-cross 2 bamboo skewers to secure. Sear to desired doneness.


Red pepper vinaigrette
10 red peppers
4 ounces honey
3 ounces sherry vinegar
Salt and pepper, to taste

Steam peppers, peel, devein, and puree. Pass through a chinois. Add the honey and vinegar then adjust seasoning with salt and pepper.

Vegetables
5 multi-colored baby carrots with top, blanched
Butter, as needed
Chopped herbs, to taste
Olive oil, as needed
1 large yellow roasted beet, cut into 1-inch cubes
1 ounce microgreens

Cook carrots to order with whole butter and herbs.
Dress chilled beets with fresh herbs and olive oil.
Garnish with micro greens.