Farmers Market Salad
Executive Chef Russell Michel, Westin La Paloma
Ingredients (Serves 2)
Pre-heat the oven to 375 degrees. Toss the carrots in the olive oil seasoning with salt and black pepper.
Roast the carrots until tender and golden brown. Set as.
Rinse the arugula, celery leaves, and cilantro leaves allowing excess water to drain.
Remove the avocado from the shell and discard the pit. Lay each half on a cutting board slicing evenly.
Next peel the orange then remove the citrus sections from the membranes.
First place the crème fraiche on the plate. Toss the carrots in the chile oil. Then, drizzle chile oil on the plate. Next, add the carrots, arugula, celery leaves and avocado. Garnish with citrus sections, sesame and sunflower seeds. Sprinkle with sea salt and enjoy.
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