The first, a robust one. Greens dressed with a sesame vinaigrette, emulsified with liquid lecithin. Oranges bruleed to provide acidity and sweetness, bringing the salad to life. A ramen egg gives body and richness to the dish.
The second- light, crisp flavors. Asparagus cooked in butter with pear slices, finished with a sauce made from butter and lemon juice, and shaved white button mushrooms