Crispy vegetables salad, goat cheese cream, cherry tomatoes, brussel sprouts petals, honey and dill yogurt dressing, smashed pecans |

Preparation time: 45 min

• Preparation

  Peel the carrots.  With a peeler, make nice ribbons and set aside in cold water.

  Repeat the same process for the cucumber (keep the skin).  Stop once you reach the seeds in the center.

  Rinse and cut the tomatoes in half.

  Rinse the Brussel sprouts, cut the stem and carefully remove the outer layers of leaves.  Set aside.

  Chop the dill and set aside.  Finely chop the chives.

• Vegetables

  In a pot of salted boiling water, cook the carrot ribbons until slightly cooked while retaining a slight crunch (1-3 minutes depending on thickness).  Transfer to an ice bath*.

  Repeat this process for the brussel sprout leaves.

• Honey vinaigrette

  In a mixing bowl, combine the honey and mustard, the balsamic vinegar and slowly incorporate the oil.  Season to taste.

• Dill goat cheese

  Combine the yogurt and goat cheese.  Make sure it isn't too runny.  Season to taste with salt and pepper and add the dill.  Always taste to adjust seasoning.

  Break the pecans with your fingers and set aside.

• Plating

  On a nice flat plate, place a dollop of the goat mixture.  With the back of a spoon, spread it around the contour of the plate.  In the center, place the vegetable salad randomly, making sure not to flatten it, we want to keep some volume.

  Place the pecans randomly all over the plate and drizzle the salad with the honey vinaigrette.  Decorate with chives and enjoy!