INGREDIENTS
2
baby zucchini
8 oz
Baby carrots
2
Granny smith apples
2 oz
Hearts of palm
1
Shallot
1
bunch Thai basil
8 oz
Yellow squash
1
Egg yolk
4 oz
Apple-walnut vinaigrette
1 cup
Apple cider vinegar
2 cups
Olive oil
4 oz
Walnuts, toasted
1/2 cup
Walnuts
1/2 tbsp
Water, hot