Delta Asparagus & Stracciatella Salad - Edible Marin & Wine Country

Ingredients

• ¼ cup fresh lemon juice
• 1 small garlic clove, grated
• 1 teaspoon Dijon mustard
• ½ teaspoon chopped thyme
• ½ teaspoon honey
• ¼ teaspoon salt
• Freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 1 pint Stracciatella
• 6 egg yolks, sous vide at 63°C for 1 hour then whipped until creamy (OR coddled or fried until soft-cooked)
• 1 bunch jumbo green asparagus, blanched in boiling water for 2–3 minutes, shocked in ice water, then cut into 2 inch pieces on a bias
• 1 cup pea shoots
• 1 cup red vein sorrel
• 1 cup arugula
• Fleur de sel, to taste
• 1 bunch radishes, thinly sliced and held in ice water for 10 minutes