for the ice cream:

1/4 cup sugar

1 teaspoon salt

2 tablespoons non-fat milk powder

1/2 cup heavy cream

1/4 light corn syrup

2 1/2 cups whole milk (goat milk would be an interesting choice here)

1/2 cup grassy, excellent quality extra virgin olive oil

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for the dehydrated olives:

1/2 cup black olives, pitted

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for the rye crumb:

4 slices dark rye bread

2 garlic cloves, smashed

3 tablespoons olive oil

salt

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for the salad:

2 cups microgreens

juice of one lemon

extra virgin olive oil

salt and pepper

2 heads of little gem lettuce, the hearts of them quartered

2 cups cherry tomatoes, halved

sea salt

olive oil

For the Ice Cream:

Whisk sugar, dry milk powder, and salt together in a large bowl until incorporated and set aside. In a pot over medium heat, combine cream and corn syrup and gently heat together until homogeneous. Now combine dry and wet ingredients. Prepare ice bath. 

Pour the milk and then the corn syrup mixture into the bowl with the sugar and milk powder and whisk until fully dissolved. Stir in the olive oil and immediately place in ice bath to chill. Use your desired method to churn ice cream, folding in the chunks of dehydrated olives at the end. You can use the ice cream immediately or store for up to two days in the freezer. 

For the Dehydrated Black Olives:

Place your olives on a foil lined baking sheet and pop in a 375F/180C degree oven. Allow them to cook until they're quite firm to the touch and dried out. They'll firm up even more once they're out of the oven. This took me about 1.5 hours, but it will depend on your olives. Once they're cool pulse them in your food processor until you've got small chunks of olive - I left mine on the larger side not too finely ground.

For the Rye Crumb:

Place the  bread into a food processor and process until it’s in small crumbs. Toss the bread with a bit of olive oil, the garlic cloves, and a pinch of salt and place on a parchment lined baking tray. Bake in a 400F/200C degree oven for about 20 minutes, stirring halfway through. Allow to cool completely before storing or serving.

For the Salad:

Arrange two of the little gems wedges on each plate. Dress the microgreens with a bit of lemon juice, olive oil, salt and pepper and then place a mound at the center of each plate. Arrange some tomato halves around the greens, top with a quenelle of the ice cream and a sprinkling of the rye crumb. Drizzle with a little more olive oil and a sprinkling of your best sea salt.