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4 cups cranberry juice
3 heirloom tomatoes (3 different colors)
Salt and pepper, to taste
1 ear corn
1/2 avocado, diced small
1/4 lb. pea shoots (also known as pea tendrils or pea sprouts)
1 tsp. olive oil
16 thin slices dry Jack cheese
In a saucepan, heat cranberry juice over medium heat and reduce by half; let cool. In the meantime, dice tomatoes and put in a strainer with large enough holes to release the seeds. Season with salt and pepper and let sit for 5 minutes or up to 1 hour.
Cut corn kernels off of cob and put in a mixing bowl. Add avocado and mix until corn is coated and sticky. Toss pea shoots in a separate bowl with oil, salt and pepper.
To serve, arrange 4 triangular slices of cheese on each plate. In a ring mold, put one-quarter of the corn/avocado mix in the center of the plate, then add diced tomatoes. Pack down tight and remove ring mold. Drizzle cranberry reduction around salad and top with pea shoots.
Note: If you don’t have a ring mold, use a cup lined with plastic wrap or simply spoon the mixture onto serving plates.