Wash hands.Wash all fresh, unpackaged produce under running water. Drain well.
1. Slice the queso fresco into ½ oz. pieces on an electric slicer. Leave it just thick enough so it will not break when picking up the slices. Slice the tomatoes into 1ā oz. slices on an electric slicer.
2. Score the outside of the cucumbers with a channel knife. Slice widthwise into 4ā-long pieces. Slice lengthwise into 1½ā-wide pieces. The slices should weigh about 1 1/3 oz. each.
Wash hands.
1. Spread out 1/4 oz. of spinach on a warmed serving plate in a circular pattern. Place a tomato slice on top of the spinach. Fan 1/3 oz. of radish slices, 1 slice of queso fresco, 1/3 oz. of red onions and 1 slice of cucumber on top of the tomato slice.
2. Place another tomato slice on top of the cucumber. Fan 1/3 oz. of radish slices, 1 slice of queso fresco, 1/3 oz. of the red onions and 1 slice of cucumber on top of the tomato slice. Repeat the last layer the same as above, finishing with a cucumber slice.
3. Use a squeeze bottle and drizzle 1 oz. of Fuji apple vinaigrette over the top of the cucumber. Place 6-7 arugula leaves on top of the cucumber. Place two olives on the opposite sides of the crudite stack on top of the spinach.
Note: Presentation will vary depending on the seasonality of the available vegetables.
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