Farmers Market Summer Crudités - Edible Santa Barbara and Wine Country

Ingredients

• 1 small bunch carrots (sliced into long wedges)
• 1 head Romanesco broccoli (cut into bite-size florets)
• 1 yellow beet (shaved on a mandoline)
• 4-6 persian cucumbers (sliced into long wedges)
• 1 large handful sugar snap peas
• 1 bulb fennel (shaved on a mandoline)
• 2 bunches assorted small radishes
• 1-2 watermelon radishes (shaved on a mandoline)
• 4 baby gem lettuces (sliced in half or quarters)
• 3 small purple artichokes (cooked ahead and chilled)
• 1 bunch asparagus (trimmed, blanched ahead and chilled)
• 15 ounces smoked California King Salmon (gently pulled apart and shredded with a fork)
• 3 scallions (white portion only, finely chopped)
• 1/4 cup dill (finely chopped)
• 2 teaspoons lemon juice (freshly squeezed)
• 2/3 cup sour cream (organic)
• 2/3 cup mayonnaise (organic)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup Yuzu Sideyard Shrub (local fruit vinegar (www.drinksideyard.com))
• 1/2 cup olive oil (extra virgin)
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard
• Coarse salt
• Freshly ground black pepper