The hidden gem in this dish is the quinoa butter, which we just happened upon. We have a fair number of ideas that we will explore. Its role as the base for leeks vinaigrette, holding nasturtium flowers in place, ranks up there in both taste and aesthetics. A batter and soup are in the works, as are streusel and, yes, cookies. The dish is composed of leeks vinaigrette with tart cherries, quinoa, nasturtium, and dijonnaise.
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