Roasted Beets, Peaches and Cave Aged Goat Cheese
Beets
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
Watercress
1 ounce watercress sprigs
.25 ounce sherry vinegar to dress leaves
Peach
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
Chef John Brand 