Treviso and endive, citrus and Pristine Gourmet 1st press canola dressing, pickled shallots, fennel pollen
Plate setup
1/2 ball of Buffalo Mozzarella
3 wedges of each red and yellow beets
1 oz chopped treviso
1 oz chopped endive
1.5 oz citrus & 1st press canola dressing
1/2 tablespoon pickled shallots
TT smoked flaked sea salt
TT micro greens
TT cracked black pepper
TT fennel pollen
TT chopped chives
TT orange zest
Method
Make a nest with the lettuce and arrange the alternating coloured beets around it
Place the mozzarella on top of the nest
Dress with the citrus & Pristine 1st press canola dressing
Garnish the plate with the pickled shallots, fennel pollen, black pepper, chives and orange zest
Recipe for Citrus & Pristine Gourmet 1st Press Canola Dressing
(makes 1 litre)
250 ml lemon juice
1 pc shallots, brunoised
1 oz honey
1 oz Dijon mustard
75 ml Canola oil
1 tsp lemon zest
1 tsp orange zest
1 tsp lime zest
TT salt and pepper
Method
Combine lemon juice, shallots, honey, zests, and Dijon mustard in bowl
Whisk to combine
Slowly whisk in the oil to emulsify
Season to taste with salt and pepper
Store in a sealed container in the fridge for up to 2 weeks