Avocado salad with tomatoes, roasted garlic che`vre, shitake mushrooms, edemame, and Serving Size - 6 Prepared By - Alex Recipe Rating
			ROASTED GARLIC CHEVRE: 4 OUNCES CREAM CHEESE 4 OUNCES CHEVRE 1 TABLESPOON ROASTED GARLIC 1 TEASPOON LEMON JUICE 1 TABLESPOON CHOPPED BASIL BLACK PEPPER SHIITAKE MUSHROOMS: 1 TABLESPOON UNSALTED BUTTER 2 DROPS SESAME OIL 1 CUP SLICED SHIITAKE MUSHROOMS SALT AND PEPPER AVOCADO SALAD: 1 AVOCADO 1 TEASPOON LEMON JUICE 1 TABLESPOON LEMON OLIVE OIL SALT AND PEPPER OLIVE OIL TOMATOES: 1 CUP TOMATOES IN 1/4-INCH DICE 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL SALT AND PEPPER CARROT GARNISH: 1 CARROT 1 PACKAGE (1 POUND) SHELLED EDAMAME SALT AND PEPPER
			To make the roasted garlic chevre: In a food processor or chopper, pulse the cream cheese, chevre, roasted garlic, lemon juice, basil, and pepper until smooth. To make the mushrooms: In a sauté pan over medium-high heat, add the butter and sesame oil. When hot, add the sliced mushrooms and sauté until tender. Season with salt and pepper to taste, and remove from heat. Cool. To make the avocado salad: Dice avocado in 1/4-inch cubes. In a bowl, toss together the diced avocado, lemon juice, lemon olive oil, and salt and pepper to taste. To make the olive oil tomatoes: In a bowl, toss together the tomatoes, olive oil, and salt and pepper to taste. To make the carrot garnish: With a mandoline or a Japanese spiral cutter, slice carrots for the garnish to add a splash of color on top of the salad. To assemble the salad: Wash the PVC pipe and thoroughly dry. Rub the inside of the cut PVC pipe with olive oil. Place in the middle of a serving plate. Spoon or pipe a little of the roasted garlic chevre in the middle of the ring on the bottom of the plate. Stack the sauteed shiitakes on the chevre. Spoon the avocado salad on top of the mushrooms, and gently press into the mold to make it all hold together. Top with the olive oil tomatoes. Press firmly and remove the PVC pipe ring. Sprinkle the edamame on top of the stacked salad and around the plate. Top the salad with carrot garnish. Repeat for each salad.