A crisp, refreshing cocktail that captures the laid-back spirit of the coast with every sip.
2 oz. atost California Aperitif
4 oz. fluffed Orange Juice
Tonic Water
Ingredients
1 60g Baby Rocket
1 Nashi pear, sliced
1/2 cup Stracciatella Cheese
1/4 cup Baby Capers
50ml Extra Virgin Olive Oil
1 1/2 Lemon, juice
1 tbsp. Honey
1/2 tsp. chili flakes
Salt and Pepper
Garnish: chili flakes, honey, edible flowers, safflowers
Create
Add olive oil, lemon juice, honey, chili flakes, salt, and pepper to a jar. Secure lid and shake well. Set aside.
Place capers into a hot frying pan with 1 teaspoon of olive oil or butter. Stir for 1.5 minutes and take off the heat.
On a serving platter add rocket, nashi pears, stracciatella, fried capers with pan juices and pour dressing over the salad.
Top with chili flakes, honey and edible flowers.
A crisp, refreshing cocktail that captures the laid-back spirit of the coast with every sip.
2 oz. atost California Aperitif
4 oz. fluffed Orange Juice
Tonic Water
Ingredients
Salad
6 cups Spring Mix or Baby Arugula
1/2 cup Pomegranate Seeds
1/3 cup Sliced Almonds
1/2 cup Goat Cheese
2 of each - Blood Orange, Cara Cara Orange, Navel Orange & 1 Grapefruit
Lemon Poppy Seed Dressing
1/3 cup Extra Virgin Olive Oil
1/4 cup Fresh Lemon Juice
2 tbsp. Honey, adjust to taste
1 tbsp. Poppy Seeds
1/2 tsp. Dijon Mustard
Kosher Salt & Black Pepper to taste
Create
First, peel and slice the oranges and grapefruit. Remove the white pith; it's super bitter and will ruin your salad.
In a small bowl, whisk together the olive oil, lemon juice, honey, poppy seeds, Dijon mustard, salt, and pepper until well combined. Taste and adjust the sweetness or seasoning if you need to.
In a large serving bowl, place the spring mix. Top with the citrus segments, pomegranate seeds, and chopped mint.
Drizzle with some of the dressing and gently toss to combine or serve the dressing on the side. Add the goat cheese and sliced almonds on top.
A crisp, refreshing cocktail that captures the laid-back spirit of the coast with every sip.
2 oz. atost California Aperitif
4 oz. fluffed Orange Juice
Tonic Water
Ingredients
Baguette
8 oz. Cream Cheese, softened
Honey
Persimmon
Cinnamon
Olive Oil
Add the cream cheese, 2 tbsp. of honey, and cinnamon to the bowl of a food processor and blend until the mixture is smooth about 1 minute.
Cut the baguette into slices, dip one side in olive oil, and bake with oil side up on a baking sheet. Broil until golden brown, about 1 minute.
Spread the cream cheese mixture onto the toasts.
Top with the persimmon slices and garnish with the pomegranate seeds and pecans. Drizzle with the remaining honey and serve.
