Roasted Beets and Cave Aged Goat Cheese with Pistachio Vinaigrette

Roasted Beets, Peaches and Cave Aged Goat Cheese


1.5 ounce roasted red beet, shaved into three slices

Goat Cheese

1 ounce goat cheese, portion into three balls

1 ounce cave aged goat, three batons



1 ounce watercress sprigs

.25 ounce sherry vinegar to dress leaves


1 quarter peach, cut into three quarters and bruleed with torch

Pistachio Orange Vinaigrette

1 ounce per serving

1 cup pistachio, toasted

6 ounces pistachio oil

2 oranges, zested and juiced

3 ounces rice wine vinegar

salt and pepper

blend toasted pistachio with orange zest and juice, vinegar in vita prep

add oil and season, result should be thick puree

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