Baby Gems Salad With Yuzu Citrus Caper Vinaigrette

Recipe Credit: Sheldon Chu of Oat Bakery || Photo Credit: Elli Lauren of Elli Lauren Photo

INGREDIENTS - SALAD

• 1 Head of Baby Gem Lettuce, washed and dried

• 1 Bunch of Chives, finely chopped

• 1/2 Cup of Pecorino Cheese, shaved

• 1/4 Cup of Toasted Sunflower Seeds

• 1 Lemon, zested

INGREDIENTS - SIDEYARD YUZU VINAIGRETTE DRESSING

• 1/4 Cup of Extra Virgin Olive Oil or Avocado Oil

• 1/2 of Lemon, juiced

• 2 Tablespoons of Sideyard Yuzu Fruit-Infused Vinegar

• 2 Cloves of Garlic, finely chopped

• 1 Tablespoon of Capers, finely chopped

• 1 Tablespoon of Honey

• 1 Teaspoon of Kosher Salt

DIRECTIONS

1. Whisk your vinaigrette ingredients to combine, and set aside.

2. Cut off the ends of the little gems, keeping the leaves whole.

3. Shave the pecorino cheese with a cheese slicer or mandolin.

4. Toast the sunflower seeds in a pan over the stove or in the oven at 350 for 6-10 minutes until golden.

5. Finely chop the chives.

6. To assemble, place little gems in a large bowl. Top with the shaved pecorino, toasted sunflower seeds, chives, freshly ground black pepper, and lemon zest.

7. Drizzle with vinaigrette and serve.

8. Enjoy!