Recipe

  Fern Shoot Salad
 
With Maui Onion, Oven Dried Tomato, and Seared Aku with Nori Vinaigrette

Avalon Restaurant
 
 Main Ingredients:
6 oz. Pohole, Cut and Blanched
1 oz. Maui Onion, julienne style
1 Tablespoon Oven Dried Tomato, Minced
3 oz. Aku, Sliced, Rolled in Fresh Chervil and Seared
1 Teaspoon Sesame Seed, Black and White
1 Teaspoon Lime Zest, Chopped
1 Tablespoons Macadamia Nuts, Toasted
1 Teaspoon Sesame Oil
Vinaigrette Dressing Ingredients:
1 Tablespoon Balsamic Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Macadamia Nut Oil
1 Teaspoon Furikake
1 Shallot, finely diced
1 Teaspoon Ginger, Chopped
 
Directions:
  1. Mix Pohole, Maui Onion and Tomatoes in bowl.
  2. Make Vinagrette with listed ingredients.
  3. Toss the Vinagrette with the Pohole mixture; Place on plate.
  4. Lay Sliced Aku around Pohole.
  5. Drizzle with Sesame oil and sprinkle entire dish with Macadamia Nuts.