Serves 8 Corn-Lentil Mixture: ˝ pound pink lentils 2 pounds corn (cut off cob) ˝ purple onion 3 bunches arugula 2 bunches cilantro 1 bunch chervil 1 cup jicama (sliced) 18 baby corn ˝ basket onion sprouts ˝ basket pea sprouts ˝ cup vegetable stock 1 cup chicken stock Vinaigrette: 1 tablespoon balsamic vinegar 1 tablespoon rice wine vinegar 1 tablespoon Dijon mustard 1 tablespoon shallots 1 clove garlic, finely chopped or garlic pressed 1 tablespoon lemon zest squeezed lime juice Sea Star™ Sea Salt and freshly cracked black pepper handful cilantro leaves ˝ cup vegetable stock Garnish: 12 Nasturtium blossoms PREPARE CORN/LENTIL MIXTURE: Rinse lentils and cook in ˝ water and ˝ vegetable stock, use enough liquid to cover them, then simmer gently about 5 minutes. Chick them as they can over cook quite easily. Set aside. Cut corn off cob and sauté in ˝ water and ˝ vegetable or chicken stock, until tender. Season with sea salt, squeeze of lime, chopped purple onion and jicama. Toss. Remove the husk from baby corn, blanch and slice in half lengthwise. VINAIGRETTE: In a mixing bowl, combine vinegars, mustard, shallots (chopped and rinsed), chopped garlic, lemon zest, then pour in vegetable stock a little at a time while whisking, finishing with Laudemio olive oil. Taste and correct seasoning as you like using sea salt and black pepper. GREENS: Wash arugula and sprouts, snip ends if needed. Keep cool until you use them. TO FINISH: Dress corn mixture with vinaigrette and cilantro to taste, then arrange on top of arugula and garnish with sprouts and additional herbs if you like.