I had leftovers like parmesan custards, onion jam, and tarragon oil. If you cook along with me you too can have those kinds of leftovers..LOL! I figured that if I make a simple salad of 20 second blanched radishes and carrots and toss them in a basic lemon dressing (I didn’t even measure…basically one lemon (juice and a little zest to top the parmesan custard), a big squirt of olive oil, a spoon of dijon, tiny squirt of honey, some sea salt and pepper. That’s really all it is…..

For the carrot flower you need a little thingy that looks like a pencil sharpener for carrots.

Most of the radishes are shredded. Some radishes were sliced.

I roasted off some peppers that were getting old. (350 F 30 minutes a spray of oil salt and pepper.

I made the tarragon drops with a chop stick.

I spooned a spoonful of onion jam and used the end of the spoon and dragged it across the plate.

That’s how I did this plate and you can to if you care to.

A few basil leaves, some thyme.