Culinary Institute Alain and Marie LeNotre - featuring training and continuing school education in baking program, bread school, catering program, chef career, chef program, chef school, cooking education, cooking through intensive, hands on culinary classes, with a low student-teacher ratio.

"GOAT CHEESE NOUGAT, HERB SALAD & BEET ROOT DRESSING "

Ingredients :

NOUGAT:
Goat Cheese 500 g
Butter 50 g
Heavy Cream 100 g
Cabbage 1 leaf
Olive Oil 100 g
Pine Nuts 10 g
Hazelnuts 10 g
Walnuts 10 g
Red Peppers 50 g
Green Peppers 50 g
Sweet Peppers 50 g
Basil 40 g

HERB MIX:
Chervil 20 g
Italian Parsley 20 g
Red Cabbage l leaf
Chives 20 g
Dill 20 g
Alfalfa Sprouts 10 g

DRESSING:
Beet Root, cooked 100 g
Balsamic Vinegar to taste
Olive Oil 20 cl
Peanut Oil 20 cl
Salt and Pepper to taste

Method of Preparation :

Peel the bell peppers and dice them small.
Roast the pine nuts, walnuts, and hazelnuts at medium heat.
Mix in the Kitchen Aid with the paddle the goat cheese with the creamy butter and the olive oil, and cream until smooth.
Add by hand the peppers, crushed nuts, chopped parsley, basil, and chives. Season and set in a circle for individual plating. Refrigerate for an hour before serving.
Prepare the Herb Salad and the Beet Dressing using a blender.
Plate the Nougat according to picture and Bon Appetite.