SESAME Crisps

1 egg white

2-3 tbsp sugar

3/4 C black sesame seeds

3/4 C white sesame seeds

SALMON

2 salmon filets

2 tbsp Soya sauce

2 tbsp Epicure Red Pepper Jelly or Maple Syrup

1 tbsp olive oil

SALAD

4 C of mixed greens

1/2 turnip

1/2 kohlrabi

peas

radishes

MISO DRESSING

2 tsp Epicure Miso Broth

2 tsp tahini paste

1/2 tsp Epicure Minced Garlic

2 tbsp Rice vinegar

2 tbsp Soya Sauce

1/4 C olive oil

Using mini whisk whip up egg white in 4 Cup Prep Bowl.

Add sugar, salt & Teriyaki, stir.

Incorporate sesame seeds and mix well using 3 in 1 spatula.

Drop mixture by 1/4-1/2 teaspoon onto 1/4 baking sheet lined with

1/4 silicone liner. Bake in 350 F oven for 10-12 minutes.

Cut salmon in small chunks and place in 4 cup Prep Bowl.

Using funnel pour all marinate ingredients into cruet, shake well and marinate salmon for 1 hour.

Bring frying pan to a medium heat with olive oil.

Fry salmon chunks for 8-10 minutes.

Mix all Miso Dressing ingredients in a cruet, shake well.

Peel veggies and slice using 4 in 1 Mandoline.

Assemble your salad with Sesame Crisps on the top.

Serve with a glass of crispy white wine or bubbly.