3 to 4 portobello mushrooms, cleaned and stemmed
1 finely diced garlic clove, plus 1 smashed
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar, plus 1 3/4 cups
Salt and freshly ground black pepper
1 small sweet onion
1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)
1/8 pound baby lettuces
12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)
1 1/2 ounces Banyuls vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 cup grapeseed oil
1 ounce canola oil
2 heirloom tomatoes, cut into 1/4-inch cubes
1 bunch chives, chopped
2 shallots, peeled and brunoised
1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled
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