# What You’ll Need:
→ Green Pea & Mint Purée
01 - 1 1/4 cups fresh or frozen green peas
02 - 1 small shallot, finely chopped
03 - 1 tablespoon olive oil
04 - 5 fresh mint leaves
05 - 1 tablespoon crème fraîche
06 - Salt and freshly ground black pepper, to taste
→ Roasted Beet Carpaccio
07 - 2 small cooked beets, peeled and thinly sliced
08 - 1 tablespoon balsamic vinegar
09 - 1 tablespoon extra-virgin olive oil
10 - 1 teaspoon honey
11 - Salt and pepper, to taste
→ Goat Cheese & Pistachio Mousse
12 - 4 1/4 ounces fresh goat cheese, softened
13 - 2 tablespoons mascarpone cheese
14 - 1 tablespoon lemon juice
15 - 1 tablespoon chopped fresh chives
16 - 2 tablespoons shelled pistachios, finely chopped
17 - Freshly ground black pepper, to taste
→ Garnish
18 - Handful of baby arugula leaves
19 - Edible flowers (optional)
20 - Extra chopped pistachios
# How to Make It:
01 - Heat olive oil in a small saucepan and sauté finely chopped shallot until translucent. Add peas and cook for 2 to 3 minutes (extend cooking if using frozen peas). Drain and rinse under cold water. Blend peas, mint leaves, crème fraîche, salt, and pepper until smooth. Chill until ready to serve.
02 - Whisk balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper in a small bowl. Arrange thin beet slices on a serving plate and drizzle with the dressing. Chill before serving.
03 - Combine softened goat cheese, mascarpone, lemon juice, chopped chives, and black pepper in a bowl and mix until creamy. Gently fold in finely chopped pistachios. Refrigerate for 10 minutes to firm the mousse.
04 - On each plate, arrange the components in a clover shape: place one scoop of green pea purée, one slice of roasted beet, and one quenelle of goat cheese mousse. Garnish with baby arugula leaves, edible flowers if using, and extra chopped pistachios. Serve immediately.
