Port wine yuzu dressing
¼ c yuzu
2 egg yolks
¾ c honey
1 c port wine
3 T Dijon mustard
1 ½ c grape seed oil
Reduce port wine by half. In a blender, add port wine, yuzu, egg yolks, honey and Dijon mustard. Drizzle in oil.

Credited Chef

Pickled green strawberries
1 pt strawberries
1 t black pepper
1 bay leaf
1 pinch of red pepper flakes
1/2 c rice vinegar
1/2 c white vinegar
1/2 c water
1 T honey
Bring all of the ingredients to a boil except for strawberries. Allow to cool to room temperature and strain. Pour over washed strawberries and refrigerate for one week.

Macerated peaches
4 peaches
1 c sugar
1/4 c dried hibiscus flowers
Bring a pot of water to a boil. Score peaches and blanch for 10 seconds. Plunge peaches in ice water and peel skins. Cut peaches into quarters removing the pit. Add sugar to 1 qt. of water and bring to a boil. Add hibiscus and steep for 1 hour. Return to a boil and strain hibiscus. Pour hot water over the peaches and allow them to cool overnight.

Hibiscus puree
2 c ruby port wine
2 T dried hibiscus flowers
agar powder
Reduce the port wine and hibiscus by half. Bring to room temperature and strain. Weigh and add 1% agar powder by weight. Return to a boil, whisking constantly. Place mix in a plastic-lined pan and refrigerate. Place cool, gelled liquid in a blender and puree to smooth.

To finish
2 oz house-cured ham (Serrano or prosciutto can be substituted)
1 oz popped sorghum
2 oz Mâche, cleaned
Place a dollop of the hibiscus puree on the base of a plate and drag. Layer macerated peaches, sliced ham, green strawberries. Toss mâche with port wine vinaigrette and place on top of plates. Garnish with popped sorghum.