SALAD AND RASPBERRY FLAKES
1 hour 30 min
1. Bring the vinegar and sugar to a boil. Using a spoon, dissolve the GELLAN GUM into the preparation and cook for 2 minutes. Refrigerate for 1 hour or until the preparation is completely congealed.
2. Unmold the congealed preparation and grate it onto a plate.
3. In a bowl, mix together the crumbled goat’s cheese, raspberry vinegar, olive oil, salt, and pepper.
4. Arrange the raspberry flakes, shoots and pecans on a plate. Drizzle the shoots with the dressing.