Recipe by Juan Pablo de la Sota Riva, Executive Chef at Royal Poinciana Golf Club, Naples, Florida, USA
Image by Stephanie Starr
Vegetables and Greens
Put the honey, mustard, black garlic, salt and pepper in a bowl. Add half of the vinegar and mix with a hand blender.
Add half of the oil slowly and then the rest of the vinegar. Finish with the remaining oil, verify seasoning and reserve in the fridge.
Preparation Carrot Ravioli
Peel the carrots and slice in the mandolin very thin. Blanch the carrots for 20 seconds and shock in cold water.
Cut the carrots into 3 inch-long pieces and trim the sides to form a perfect rectangle.
Cut a piece of the O’Banon cheese and place it in the center.
Add one dot of honey on the cheese and fold all the sides until form a square ravioli shape.
Reserve on the fridge.
Slice the cucumbers in the mandolin, roll them and reserved.
Sliced the jicama in the mandolin, roll it and reserve.
Pull the leaves off the chervil and dill and reserve.
Cut 2 of the peppers with a small ring mold.
Blend the rest of the roasted peppers, strain in a china cap to remove seeds or burned parts and extended the puree in a silpat , dry in the oven at 155 °F for 55 minutes and leave at room temperature.
When cold, cut the pepper paper into different shapes and use to decorate.
Slice the eggplant, marinate with EVOO, salt and pepper and keep chill in the refrigerator.
Place the carrot raviolis next to the roasted peppers.
Add the cucumber and jicama rolls onto opposite sides of the plate.
Place 3 of the lettuce in between the vegetables.
Add the eggplant fold in between the lettuces.
Garnish with the fine herbs and the red pepper paper.
Finish with the vinaigrette before serving.
The Knights Bridge, Pont De Chevalier, Sauvignon Blanc.
Region: Knights Valley, Sonoma County California, USA
Royal Poinciana Golf Club.
Painting by renowned Golf Course photographer Graeme Baxter.