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.......... Cocoa dusted fried plantains and “crottin” goat cheese salad Watercress, frisee and arugula, chocolate balsamic vinaigrette

Ingredients for (4 pers)

2 ea plantain banana (ripe)

2 ea “crottin” fresh goat cheese

1 tbsp chopped chives

1 bowl watercress, frisee &arugula

¼ cup balsamic chocolate vinaigrette

few bitter chocolate shavings

2 tbsp cocoa powder

3 cup frying vegetable oil

Salt & pepper to taste

Chocolate balsamic vinaigrette

1/4 cup olive oil extra virgin

2 tbsp vinecao (balsamic chocolate vinegar)

Salt & pepper, extra balsamic to taste

plantain chips

1 ea sliced very thin plantain

2 cups frying vegetable oil

Method

• Peel and cut the plantain in 12 pieces (½ inch thick) and one in very thin slices using a mandolin or a peeler.

• Fry the chips at 350 F until golden brow and reserve for plate up.

• Cut the goat cheese in ¼ inch slices. Seasoned with salt and pepper, olive oil and reserve.

• For the vinaigrette, mix well the vinecao and olive oil. Seasoned to taste.

• Cleaned and drain the frisee, watercress and arugula.

Plated up

• Fried plantains at 350 F until golden brown, strained then seasoned with salt and pepper and tossed with a bit of cocoa powder.

• Set up in your plate 3 medallions of goat cheese with 3 plantains on the edge.

• Seasoned the mesclun with the vinaigrette

• Seasoned the goat cheese and plantains with the chocolate vinaigrette

• Finish with the plantain chips, chocolate shavings and chopped chives

Bon appetit

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