Shanklish Salad with Special Balsamic Sauce

The salad:

• 300g Shanlish
• 300g Tomatoes
• 10g Green onions
• 10g Wild thyme
• 10g Sakura
• 25g Basil
• 30g Blueberry
• 30g Raspberry

The dressing:

• 100g Shanklish
• 100g Olive oil
• 75g Balsamic oil
• Pinch salt

The salad:

1. Arrange the basil leaves on the bottom of a wide serving platter to create a bed for the salad.
2. Carefully slice shanklish balls into halves or quarters.
3. Artfully place the sliced shanklish pieces over the basil bed.
4. Slice the cherry tomatoes in half and distribute them evenly around the shanklish.
5. Gently scatter the blueberries and raspberries over the salad.
6. Sprinkle the wild thyme leaves and the thinly sliced spring onions over the assembled salad.

The dressing:

1. In a mixing bowl, pour the olive oil and the balsamic vinegar.
2. Crumble the shanklish into the liquid mixture.
3. Add a small pinch of Salt.
4. Vigorously whisk the mixture until the dressing is well-combined, slightly emulsified, and the crumbled shanklish is fully incorporated, making a creamy, flavorful vinaigrette.

1. Using a spoon or ladle, drizzle the prepared balsamic dressing generously over the entire salad.
2. Finish the presentation by sprinkling the sakura microgreens over the top.
3. Serve immediately to enjoy the fresh, vibrant flavors.