Spring Pea Custard, Petite Vegetable Salad, Spring Herbs, And Champagne Vinaigrette

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James Beard


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Spring Pea Custard:

1 teaspoon butter

2/3 cup sliced leeks, yellow hearts only

Kosher salt and freshly cracked black pepper, to taste

1 sprig of thyme leaves

11 ounces goat cheese

1 cup chicken stock

1 cup heavy cream

4 envelopes unflavored powdered gelatin

Canola oil, as necessary

Pea Emulsion:

1 1/2 teaspoon butter

1/2 shallot, thinly sliced

1 cloves of garlic

1/2 cup chicken stock

1/4 cup whole milk

1 bouquet of thyme, tarragon, and fresh bay leaf

1 cup English peas, blanched

1/2 cup spinach, blanched

1 1/2 teaspoon lemon oil

Champagne Vinaigrette:

1 1/2 shallots, finely chopped

2 tablespoons Champagne vinegar

1 1/2 tablespoons Champagne

1/2 teaspoon sea salt

1/8 teaspoon cracked pink peppercorns

1/2 cup extra-virgin olive oil

Petite Vegetables and Herb Salad: ?1 cup English peas, blanched

1 cup sugar snap peas, thinly sliced on the diagonal

1 cup snow peas, thinly sliced on the diagonal

8 small morels, light sautéed in olive oil

4 green asparagus spears, thinly sliced on the diagonal

3 ramps, thinly sliced on the diagonal

1 cup mixed herbs such as tarragon, sorrel, chive blossoms, chervil, frisée and pea shoots

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