Bouquet of Mizuna and Heirloom Tomatoes,
Soft-Shell Crawfish Tempura with Creole Mustard Vinaigrette

Yield: 8 servings

• 10 ounces mizuna*
• 1 pound heirloom tomatoes, sliced
• 16 pieces soft-shell crawfish
• 1 cup Tempura batter, see recipe
• 1 ounce Creole mustard (spicy brown mustard may be used as a substitute)
• 3 ounces salad oil
• ¼ ounce chives
• ½ ounce garlic, blanched and chopped
• 8 ounces Belgian endive
• 2 ounces Champagne vinegar
• ¼ ounce fresh basil, finely chopped
• Salt and pepper to taste

Place the tomatoes in a bowl with the basil and cracked peppercorn. Wash the mizuna and endives, separate the leaves, and set aside.

In a pot of heated oil, place the tempura-battered crawfish until crisp and light golden brown, set aside on a paper towel to drain.

For the vinaigrette, put the mustard in a bowl, add the oil and vinegar, slowly combining and season to taste. Add the garlic.

*Mizuna is a feathery, delicate salad green from Japan available in farmer's markets and specialty produce markets from spring through summer.

Tempura Batter

Yield: 1 cup

Using cold water is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix in evenly. Sticky batter results in oily tempura.

• 1 egg, beaten
• 1 cup cold water
• 2 Tablespoons dry white wine
• 1 cup flour

Beat the egg and mix with the water and white wine. Add the flour and whisk quickly.

Wine Pairing Chardonnay