Dan Barber / Blue Hill Ingredients 3 bunches large asparagus 2 bunches flat-leaf spinach 3 tablespoons olive oil 3 ounces fleur de sel and pepper Westfield fresh goat cheese 3
Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison Serves 2 Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice
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