For the Citrus Vinaigrette:
1 T Fresh Squeezed Orange Juice
1 T Fresh Squeezed Lime Juice
1 T Fresh Squeezed Grapefruit Juice
2 T rice wine vinegar
1 tsp smooth Dijon mustard
1 tsp shallots
2 T honey
1 T elder flower liquor
1 cup EVOO

Combine all the ingredients except the olive oil in a blender. Blend until smooth. Slowly add the EVOO. Season salt & pepper.

For the Radish:
1/2 cup each French breakfast radish
½  (Pickled) watermelon radish (julienne)
1 cup pea shoots
1 T shaved shallots
4 T micro arugula
1 cup pea shoots

For the Halibut:
2ea 6 oz Halibut Fillets
6 T butter
1 clove garlic
2 sprigs Tarragon

In a small saute pan melt 1 T butter. Add the halibut. Lightly caramelize. Add the remaining ingredients & baste in the pan. Approx. 7 minutes.