California Avocado, Endive, Poached Prawn Salad

1. Mix the black olive tapenade with the oil to thin to drizzling consistency. Add more oil as necessary.

Poached Prawns:

1. Season the prawns with kosher salt and refrigerate until needed.
2. Place the avocado oil in a shallow, wide pot. Add the garlic, Fresno chili, marjoram, and ginger to the oil. Place the oil on medium-low heat and slowly bring to 180 degrees. Remove from heat and let steep 30 min. to infuse the flavors.
3. Strain the oil. Place the strained oil into a pan set over medium heat. Remove the prawns from the refrigerator. When the oil is hot, add the prawns and cook for 3 minutes, or until cooked through.

Meyer Lemon Vinaigrette:

1. Whisk all ingredients together in a small bowl.

California Avocado Endive Salad:

1. Combine the sliced endive in a bowl with the Meyer Lemon Vinaigrette. Add the diced avocado and toss to combine.

Thyme Honey Almond Pesto:

1. Pour the oil into a small bowl. Add the chopped thyme immediately to the oil to preserve the color. Add the remaining ingredients, stir to combine.

To Assemble

1. Place 1 cup of the Avocado Endive Salad in the center of each plate. Stand 3 prawns in a circle around each salad. Drizzle about 1/3 cup of the Thyme-Honey Almond Pesto around each salad. Drizzle about 1 oz. of the black olive tapenade mixture around each plate. Serve.