Chef Gabe loves getting inspiration from the amazing California produce around him. Today, he's seeing what local farmer John Fonteyn has to offer to inspire Tierra Sur's latest summer dish. This salad is a feast for the eyes and the palate.

Farm Fresh Spring Salad

Salad
 2 red beets, roasted and peeled
 1 cup honey
 1 cup distilled vinegar
 2 large carrots
 1/2 a baguette
 Extra-Virgin Olive Oil
 4 garlic cloves
 1 cup fennel fronds
 2 cleaned fennel bulbs
 2 candy striped beets
 2 speckled trout lettuces
 1 green baby gems lettuce
 1 red baby gems lettuce

Herbed Vinaigrette
 2 tablespoons chopped oregano
 4 tablespoons chopped parsley
 2 tablespoons honey
 1/4 cup red wine vinegar
 1 teaspoon lemon zest
 3/4 cup Extra-Virgin Olive Oil
 salt, to taste
 pepper, to taste

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Get the full recipe here. 

For more with Chef Gabe, check out Under the Hood!