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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.

Ingredients

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!)

 

Directions

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.

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