Stir-fry halved baby bok choy with sliced scallions and diced ham until crisp-tender.
Blanch green and yellow beans until crisp-tender. Toss with toasted pine nuts, shaved pecorino and extra-virgin olive oil.
Sauté diced kohlrabi with crushed chile flakes, then add chopped garlic and deglaze with red wine vinegar.
Toss whole medium shallots with honey and dried lavender. Roast until soft.
Toss hearty lettuce with grapefruit sections, red onion slices and sherry vinegar–walnut oil vinaigrette.