Green beans: Wash the green beans and cut off the ends. Boil salted water and cook the green beans for 3 to 4 minutes. Immediately cool them in ice water. Once the green beans have cooled, cut them into pieces of 3 to 4 cm. Sauté the green beans briefly and vigorously in a bit of canola oil in a pan.
Shallot: Finely chop 1 shallot and place it in a bowl. Dress with raspberry vinegar and sherry vinegar. Mix well and let marinate for a while. Cut the other shallot into fine half rings. Set aside for garnish.
Carrot: Cut the carrot à la paysanne. Finely chop 1 shallot and 1 clove of garlic. Sauté the shallot and garlic with curry powder in canola oil. Add the carrot and let it sweat for a bit. Occasionally add a little water to prevent burning. Season to taste with pepper and salt. Place the carrots in a bowl when they are cooked.
Melon: Peel and cut the melon. Use half of the melon to make the vinaigrette. Blend the melon and mustard and gradually drizzle in the olive oil. Mix until smooth. Season to taste with pepper, salt, and lime juice. Cut the other half of the melon into wedges first. Use a vegetable peeler to cut thin strips. Count about 6 strips per person. Roll the strips around your finger to form roses. Set aside for garnish. Cut the rest of the melon into cubes. Add olive oil and season with pepper and salt.
Mozzarella: Cut the mozzarella into pieces and add olive oil. Season with pepper and salt.
Garnish: Spoon a bit of the melon sauce onto the plate, then add the sautéed green beans and carrots. Add the pieces of melon and mozzarella. Finish with the marinated shallot, the half rings of shallot, and the melon roses.
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