- 3/8 cup (100 ml) raspberry vinegar
- 0.7 oz (20 g) sugar
- goat's cheese, crumbled to taste
- 1 1/3 tbsp (20 ml) raspberry vinegar
- 2 tbsp (30 ml) olive oil
- salt to taste
- pepper to taste
- baby arugula shoots to taste
- pecans sliced, to taste
- 0.18 oz (5 g) GELLAN GUM
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.
Unmold the congealed preparation and grate it onto a plate.
In a bowl, mix together the crumbled goat’s cheese, raspberry vinegar, olive oil, salt, and pepper.
Arrange the raspberry flakes, shoots and pecans on a plate. Drizzle the shoots with the dressing.