Honey chipotle shrimp salad from the Restaurant at the Getty Center

In a small bowl, whisk together the sour cream, lime juice and cilantro. Season to taste with salt and pepper. This makes a generous one-half cup cream, more than is needed for the remainder of the recipe; the cream will keep up to 5 days, covered and refrigerated.

In the bowl of a food processor, combine the whole-grain and Dijon mustards along with the egg yolks and lemon juice, pulsing to combine. With the processor running, drizzle in the oil to form a mayonnaise. Stir in the chipotle peppers, honey and chopped cilantro to taste. This makes a scant 3 cups dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, about 1 week.

Heat a sauté pan over medium-high heat until hot. Add the olive oil, then the shrimp, garlic, parsley, dill and chives, and sauté just until the shrimp are lightly pink and opaque, being careful not to overcook. Season to taste with salt and pepper. Set aside.

In a large bowl, toss together the greens, avocado, beans, red onion, cilantro leaves, peppers and shrimp. Add enough dressing to lightly coat the salad, tossing to combine. Plate the salad, drizzling over the cilantro lime cream or serving the cream on the side.