For the Green Oil: Pat dry greens then add to a Vitamix blender with oil. Blend on high speed until you see steam rising from the top, 5 minutes. Strain through a cheesecloth-line chinois. Transfer mixture to a piping bag and allow oil to separate. The usable oil will be on top, the water will sink to the bottom. Discard water and transfer oil to a nonreactive container. Reserve in fridge.

For the Garnishes: Using a 10-millimeter melon baller, shape apple, honeydew, and cucumber into spheres. Transfer spheres to a nonreactive container. Add grapes and cover with ice cold water and a bit of acid. Reserve in fridge.

For the Almond Milk: To a Vitamix blender, add almonds and 1 kilogram filtered water. Blend on high speed for 5 minutes. Transfer mixture to a nonreactive container and let steep overnight. The following day, strain almond milk through a double-lined cheesecloth and let it drip, not squeezing until most of the mixture has drained. Season with salt.

For the Ajo Blanco: To a Vitamix blender, add juices, vinegar, garlic, and 1 kilogram almond milk. Blend and slowly drizzle in olive oil. Adjust seasoning with salt and more vinegar. Weigh mixture and add 0.15 percent xanthan gum by total weight. Blend on low speed for 1 minute. Strain through a chinois into a nonreactive container, cover, and chill until ready to serve.

To Assemble and Serve: In a chilled serving bowl, place several spoonfuls of Garnishes and season with some lemon juice and salt. Using a small pitcher, pour Ajo Blanco and 1 tablespoon Green Oil over Garnishes. Gently stir to create little beads of Green Oil in the Ajo Blanco. Top with edible foliage and flowers.