Elegant seasonal starters crafted with fresh peas, roasted beets, and creamy goat cheese with pistachios.
# Ingredients:
→ Green Pea & Mint Purée
01 - 7 oz fresh or frozen green peas
02 - 1 small shallot, finely chopped
03 - 1 tbsp olive oil
04 - 5 fresh mint leaves
05 - 1 tbsp 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 tbsp balsamic vinegar
09 - 1 tbsp extra-virgin olive oil
10 - 1 tsp honey
11 - Salt and freshly ground black pepper, to taste
→ Goat Cheese & Pistachio Mousse
12 - 4.2 oz fresh goat cheese, softened
13 - 2 tbsp mascarpone cheese
14 - 1 tbsp lemon juice
15 - 1 tbsp chopped fresh chives
16 - 2 tbsp 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
# Instructions:
01 - Heat olive oil in a small saucepan over medium heat and sauté the shallot until translucent. Add peas and cook for 2 to 3 minutes, longer if using frozen peas. Drain and rinse under cold water. Blend peas with mint leaves, crème fraîche, salt, and pepper until smooth. Chill until ready to serve.
02 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper in a small bowl. Arrange the beet slices on a serving plate and drizzle with the dressing. Chill before plating.
03 - In a mixing bowl, combine softened goat cheese, mascarpone, lemon juice, chopped chives, and freshly ground black pepper. Mix until creamy. Fold in the chopped pistachios and refrigerate for 10 minutes to firm up.
04 - Arrange the green pea purée, beet carpaccio, and goat cheese mousse on each plate in a clover leaf pattern with three sections. Garnish with baby arugula leaves, edible flowers if desired, and sprinkle extra pistachios. Serve immediately.
