Sorry for the delay in postings on my blog, it's been a crazy few weeks. I went to Arizona for 10 days on vacation and came back to a new menu rollout, cooking classes, and high volume banquets. Here is a salad that I put together for the new spring menu. The salad is composed of fresh watermelon cubes, manchego cheese, toasted pumpkin seeds, spinach leaves, and shaved jicama. All the ingredients are tossed together in a honey cayenne vinaigrette that gives the fresh salad a nice bit of heat. This is probably my favorite dish on the new menu because of it's simplicity and compatibility to the seasons. I will be posting more of the new menu items over the next few days.
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