INGREDIENTS
8 oz
Sirloin, petite
1 lb
Shrimp
1
Avocado, large pitted
1
head Garlic
1 cup
Heirloom cherry tomatoes
1
Parsley, fresh
1 tsp
Dijon mustard
1 tsp
Honey
1 tsp
Mayo
2
Salt and black pepper
1 tbsp
Olive oil
3/4 cup
Olive oil, extra virgin
1/2 cup
White wine vinegar
3 tbsp
Butter, unsalted