Cobb Salad with Sautés

1. Coconut Bacon:
   Mix maple syrup, tahini, soy sauce and liquid smoke in a bowl until smooth; add in coconut flakes and gently fold until all pieces are coated; place onto a parchment lined tray and bake in the oven at 350 until golden brown (approximately  10-12 minutes); cool completely.
2. Green Goddess Dressing:
   Place all ingredients except for oil in a blender and blend on high until smooth; while the machine is running, slowly drizzle in olive oil until the dressing is thick and creamy.
3. Cobb Salad:
   Place a sautepan over medium-high heat and add 2 Tbsp of oil; saute Ensemble Sautés until golden brown and warm throughout.
   Toss chopped romaine with 2 cups of green goddess dressing; taste and adjust seasoning. Layer charred corn, tomatoes, red onion, Ensemble Sautés, avocados, sunflower seeds and coconut bacon on top; drizzle with remaining dressing.

Coconut Bacon

• 3 cups large unsweetened coconut flakes
• 2 Tbsp maple syrup
• 1 Tbsp tahini
• 4 Tbsp soy sauce
• 2 tsp liquid smoke

Green Goddess Dressing

• 4 cups parsley leaves
• 4 cups basil leaves
• 2 cup green onion, chopped
• 4 ea garlic cloves
• 1 cup tahini
• 4 ea lemons, zested + juiced
• 4 Tbsp capers
• 3 Tbsp salt
• ½ cup water
• ¼ cup olive oil

Cobb Salad:

• 6 heads romaine, chopped and washed
• 3 cups green goddess
• 4 cups corn kernels, charred
• 4 cups cherry tomatoes, halved
• 3 cups sliced red onion
• 3 lbs Ensemble Sautés
• 3 ea avocados, sliced
• 2 cups sunflower seeds
• 3 cups coconut bacon