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Grilled Asparagus | Sprouted Grain Granola | Ricotta | Pistachio Vinaigrette

Grilled Asparagus | Sprouted Grain Granola | Ricotta | Pistachio Vinaigrette

Chef Seidel takes a fresh and nutrient packed granola made with Bee Squared Rose-Infused Honey and crafts an asparagus and ricotta salad.


For The Granola:
1/8 Cup, Sprouted Quinoa, Fried
1/16 Teaspoon, Salt
1/4 Cup, Old-Fashioned Oats
1/8 Cup, Canola Oil
3 Tablespoons, Brown Sugar, Packed
3 Tablespoons, Bee Squared Rose Honey

For The Pistachio Vinaigrette:
1/8 Cup, Shelled Pistachios, Rough Chopped
1/2 Small Shallot, Minced
1/2 Teaspoon, Champagne Vinegar
1 Teaspoon, Canola Oil
Salt + White Pepper, To Taste

For The Salad:
4 Asparagus Spears, Grilled 
1/2 Cup, Mixed Greens
1/4 Cup, Fresh Ricotta Cheese (Chef Seidel suggested Fruition Farms Ricotta!)



For The Granola:

  1. Pre-heat oven to 350 degrees F.
  2. In a small sauce pot heat the oil, brown sugar and Bee Squared Rose Honey, bring to a boil, whisking constantly.
  3. Once the mixture has boiled pour over the oats in a mixing bowl and mix well. Transfer to a lined baking sheet and bake in the oven. Stir mixture every 7 minutes. 
  4. Bake until golden brown, about 15-20 minutes, and then mix in the fried quinoa. Remove from the oven and cool at room temperature.

For The Vinaigrette:

  1. Combine all the ingredients and mix, season with salt + white pepper. Set aside until use.

To Plate:

  1. Dress the greens and asparagus with the pistachio vinaigrette. Place in the center of the plate and finish with the granola and fresh sheep's milk ricotta.

Discover All Of Chef Seidel's Recipes and Secret Artisan Ingredients