# Components:
→ Green Pea & Mint Purée
01 - 7 oz fresh or frozen green peas
02 - 1 small shallot, finely chopped
03 - 1 tablespoon olive oil
04 - 5 fresh mint leaves
05 - 1 tablespoon crème fraîche
06 - Salt and freshly ground black pepper, to taste
→ Roasted Beet Carpaccio
07 - 2 small cooked beets, peeled and thinly sliced
08 - 1 tablespoon balsamic vinegar
09 - 1 tablespoon extra-virgin olive oil
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste
→ Goat Cheese & Pistachio Mousse
12 - 4.2 oz fresh goat cheese, softened
13 - 2 tablespoons mascarpone cheese
14 - 1 tablespoon lemon juice
15 - 1 tablespoon chopped fresh chives
16 - 2 tablespoons shelled pistachios, finely chopped
17 - Freshly ground black pepper, to taste
→ Garnish
18 - Handful of baby arugula leaves
19 - Edible flowers (optional)
20 - Extra chopped pistachios
# Method:
01 - Heat olive oil in a small saucepan over medium heat. Sauté shallot until translucent. Add peas and cook for 2 to 3 minutes, longer if using frozen. Drain peas and rinse under cold water. Blend peas with mint leaves, crème fraîche, salt, and pepper until smooth. Chill until serving.
02 - Whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl. Arrange beet slices on a serving plate and drizzle with the dressing. Refrigerate to chill.
03 - Combine goat cheese, mascarpone, lemon juice, chopped chives, and black pepper in a bowl. Mix until creamy. Gently fold in chopped pistachios. Refrigerate for 10 minutes to set.
04 - Arrange each plate with three elements in a clover leaf pattern: a scoop of green pea purée, a beet slice, and a quenelle of goat cheese mousse. Garnish with baby arugula, edible flowers, and additional pistachios. Serve immediately.
