California Greens with Thai Vinaigrette

California Greens:

• 8 oz. (1 cup) Tanimura & Antle Asparagus, cut into 1" - 1.5" strips
• 4 oz. (1/2 cup) Tanimura & Antle Baby Bok Choy, cut into 1/4" strips
• 8 oz. (1 cup) Tanimura & Antle Broccoli, cut into florets
• 12 leaves Radicchio, remove stem, break into leaves, gently, wash, dry
• 2 oz. (1/4 cup) Pine nuts, toasted
• 2 oz. (1/4 cup) Sesame seeds, toasted

Directions:

• Blanch the Asparagus, Baby Bok Choy and Broccoli
  (to blanch plunge item into boiling salted water. Cook 80% so it still retains its color and is crisp.)
• Then remove from boiling water into iced water to stop the cooking process, allow to cool strain.

Thai Vinaigrette

Ingredients:

• 1 oz. (2 Tbsp) Garlic, finely chopped
• 1 oz. (2 Tbsp) Ginger, finely chopped
• 1 oz. (2 Tbsp) Crushed Chili Peppers
• 1 bunch Cilantro, chopped
• 2 oz. (1/4 cup) Balsamic Vinegar
• 2 oz. (1/4 cup) Sesame Oil
• 2 oz. (1/4 cup) Soya Sauce
• 6 oz. (3/4 cup) Canola Oil
• Salt and Pepper to taste
• 2 bunches Tanimura & Antle Green Onions, finely chopped

Directions:

• Combine all ingredients together and place into a refrigerator to infuse for 1-2 hours.
• Place Asparagus and Broccoli, into a bowl.
• Marinade in Thai Vinaigrette again, allowing infusing for 2-3 minutes if possible.
• Repeat process in another bowl for the Bok Choy.

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