5 oz. broccoli cut into florets (1/4 oz. pieces)

1. Marinate broccoli in vinaigrette.

2. Grill until tender.

3. Mix with crispy onions.

4. Plate with bleu cheese cream on the bottom of the plate, placing broccoli and crispy onions on top of the cream.

5. Garnish with preserved lemon.

1 cup rice wine vinegar
2 tablespoon saracha
4 tablespoon Dijon
2 lemons worth of zest
1 oz lemon juice
6 tablespoon soy sauce
2 cups olive oil
1 cup minced shallot
3 tablespoon harissa

Mix all ingredients together by hand.

1 pound maseca flour
1 pound corn starch
4 large onions, sliced thin

Mix flour and corn starch, dreg onions. Fry at 275 degrees.

2 quarts heavy cream
1 ¼ lb. smoky bleu cheese
1 tablespoon brown sugar
2 teaspoon crushed black pepper
Secondary quart of bleu cheese
1 quart of sour cream

Whisk all ingredients together until bleu cheese is melted. Strain to produce a thick cream, and let it cool. Salt to taste. Mix in secondary quart of bleu cheese and sour cream so the mixture is chunky.