Come spring she fancies fresh fava beans.
For dressing, she adds nothing more than olive oil, and a crunch of salt and pepper.
The method couldn’t be easier.
Assemble the skewers by alternating ingredients.
Serve with a classic tzatziki dressing on the side.
The dressing is a classic Indian raitayogurt, ground cumin, extra-virgin olive oil and refreshing mint.
Sweet sugar snap peas tame down the spice “and balance everything out,” she says.
The sweet fresh thyme she adds as a garnish also helps.
Franzen likes a white wine vinegar with this saladspecifically Lucini Italia Pinot Grigio Vinegar.
Roast the beets for about an hour then peel the skin off and slice them about a quarter-inch thick.
Delicately stack the slices so that they sandwich creamy goat cheese, crushed walnuts and shallots sliced razor-thin.
Top with crisp micro greens and drizzle with a blood orange balsamic vinaigrette.
After plating, she tops each salad with slices of firm avocado and more fava beans for added crunch.
Rosenstrach likes to save two asparagus stalks for the dressing.
She blends, adding water if necessary, “until it reaches the consistency you like.”
Dress the salad and top with freshly chopped mint.