Locally grown vegetables (carrots, beets, spring onions, radishes) wrapped in lettuce leaves with a garlic-mint mayonnaise.

Recipe for the mayo:

3 whole eggs (+) 3 egg yolks
1 teaspoon Dijon mustard
3 cloves fresh garlic
Juice of 2 - 3 lemons
2 T, chopped fresh mint
1 T. kosher salt
1 t. white pepper
1 t. paprika
1 quart vegetable oil

Place everything except the oil in the bowl of a food processor fitted with a steel blade. Start the motor and slowly pour the oil through the feed tube as the motor runs. The mixture will thicken and emulsify. Turn off motor, and transfer mayonnaise to a serving bowl. Mayo will keep, covered and refrigerated for up to one week.