Garden Romesco Salad With Pisco Citronette

Ingredients:

• 6 oz. fresh arugula or choose your favorite spring green
• 4 oz. grilled baby vegetables from your garden - carrots, asparagus, radish, green beans

Romesco Sauce:

• 3 cup piquillo peppers or roasted red peppers, peeled and seeded
• 2 whole garlic clove
• 1/2 Cup toasted, shaved almonds
• 1/4 Cup tomato puree
• 1/4 Cup chopped flatleaf parsley
• 1/4 Cup sherry vinegar
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 Cup olive oil
• Salt and pepper to taste

1. Add all ingredients except olive oil in food processor or blender and puree, adding oil slowly until fully emulsified.

Pisco Citronette:

• 1/2 Cup Lemon Juice
• 1 tbsp agave syrup
• 2 tbsp Pisco brandy 
• 1/4 Cup olive oil
• 2 dashes angostura bitters
• dash ground coriander
• salt and pepper to taste

1. Add all ingredients except olive oil in food processor or blender and puree, adding oil slowly until fully emulsified.