Goat's cheese salad

Start by putting a red bell pepper under the hot grill, till blackened. Take of the skin, then cut into strips. 

Prepare a dressing from Dyon mustard, walnut oil, - vinegar, running honey, salt, pepper and then olive oil. 

Toast the bread. Divide a soft goat's cheese over the bread, drip some honey over it and put under the grill. 

In the meantime toast pine nuts in a dry pan. Peel and cut a Granny Smith.

Serve as shown.

Smoked duckbreast and goat's cheese salad

Start with the dressing. 

Mix walnut oil, - vinager, mustard, cherry jam, salt and pepper, then add olive oil. 

Roast some pine nuts in a dry pan. 

Mix salad leaves, green beans, black tomatoes. Add slices of smoked duck breast , soft goat's cheese and the warm pine nuts

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Red mullet, puff pastry, bell pepper and more

Start early with a red bell pepper. Put under a hot grill till the skin turns black. Remove the skin, then put the paprika in a blender with some oil to make a coulis.

Defrost some puff pastry and cut out discs, about 4 cm diameter. Brush with beaten egg and grate Parmesan cheese over  the discs, put them in a 210°C oven for about 15 mins. 

In the meantime remove the skin and seeds of 2 ripe tomatoes, slice them finely and mix with  diced shallot to make a concassé. 

Put the red mullet fillets in a plastic bag with some flour, shake the bag till the fish is just covered. 

Fry the fish, skin side down for 3 mins, then turn over for another minute or two. 

Mix a handful of rucola with some peppery olive oil, the arrange the salad around a service ring. Put the tomato concassé in the middle, then the fish and the puff pastry on top. Finish with drops of bell pepper mousse. 

Enjoy!

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