Savory Ice Cream Salad

Modernist ingredients aside, this is pretty much the ultimate farm-to-table starter, the sort of dish you see served on mismatched, grandmotherly china, a mason jar of local rosé on hand to wash it down. Raw Jersey milk lends inimitable brightness to the slightly sweet, slightly salty ice cream; as it melts, it creates a rich, yet subtle, dressing for a tender salad of micro-greens. Raw milk flavor is key: you can sub in the pasteurized stuff, but the ice cream won't be as fresh and bright.

For everyone else: We suggest mixing together whatever mild microgreens you have on hand (see chefsteps.com for tips on growing your own), then topping with a rocher of this fresh-yet-decadent frozen treat. It's just the thing to serve before a grilled, locally raised steak on a warm evening in the garden. Pair it with an easy-going white wine, preferably poured into stemware and relish the comforting simplicity of a delicious, ingredient-driven meal.