MARINATED ARTICHOKES, TURNIPS & BEETS WITH DATE & CRANBERRY PUREED

Date Puree:

• 1/2 cup Medjool Dates firmly packed
• 1/2 cup Filtered Water
• 2 tablespoons Orange juice freshly squeezed
• Sea Salt and Fresh Ground Pepper

Cranberry Puree:

• 1/2 cup Dried Cranberries
• 1/4 cup Filtered Water
• 1 tablespoon Lemon or Grapefruit juice freshly squeezed
• Sea Salt and Fresh Ground Pepper

Jalapeno Vinaigrette:

• 1 Jalapeno Chile seeded and chopped
• 1/4 cup Extra Virgin Olive Oil
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Chives or Scallions chopped
• Sea Salt and Fresh Ground Pepper
  
  For the Salad:
  
• Golden Beets (or any) peeled and thinly sliced
• Turnips peeled and thinly sliced
• Artichokes, bottom chokes and stems removed bottom thinly sliced vertically and sliced, coated with freshly squeezed lemon juice, 1/4 cup Extra Virgin Olive Oil, 4 teaspoons Sherry Wine Vinegar Sea Salt and Fresh Ground Pepper
• 1 cup Lettuce Leaves

To make the date puree: In a high-speed blender, combine the dates, water, and orange juice and process until smooth. Pass the puree through a fine-mesh sieve and season to taste with salt and pepper. To make the cranberry puree: In a high-speed blender, combine the cranberries, water, and lemon juice and process until smooth. Pass the puree through a fine-mesh sieve and season to taste with salt and pepper. To make the jalapeno vinaigrette: Combine the jalapeno, olive oil, vinegar, and chives in a mortar and gently grind with a pestle. Season to taste with salt and pepper. Place the golden beets, the turnips, and the artichoke slices in separate bowls. Whisk together the olive oil, vinegar, and salt and pepper to taste in a small bowl and divide evenly among the vegetables. Toss to coat. To assemble: Place a circle of the cranberry puree at 12 o’clock and a circle of the date puree at 6 o’clock on each plate. Roll the beet slices into cones and arrange over the purees. Place some artichoke and turnip slices in among the beets. Sprinkle the mache leaves over the vegetables. Spoon the vinaigrette around the 2 circles of puree.