1. In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
2. Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
3. Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
4. Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
5. Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
6. Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
7. Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
8. Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.

PREPARATIONS

• Here is the recipe for the Orange Oil. You’ll need about 3 tablespoons for this recipe.

INSTRUCTIONS

• For the pear compote, mix water and sugar in a small pot and simmer over medium heat until the sugar is completely dissolved. Meanwhile, peel, core, and dice the pear. Cut zest strips from half a lemon. Add the pear pieces and lemon zest to the pot and simmer for about 10 minutes until the pear is soft but still holds its shape and has a bit of bite.
• While the compote is cooking, prepare the coulis. In a tall container, finely puree the cooked beetroot and fresh raspberries. Strain the puree through a sieve to catch the raspberry seeds. Season the smooth mixture with honey, balsamic vinegar, salt, and pepper, and pour it into a squeeze bottle. Refrigerate until needed.
• Remove the pot with the pear compote from the heat, take out the lemon zest, and add 1 tablespoon of freshly squeezed lemon juice. Stir and set aside to cool.
• For the sweet potato puree, fill a small pot halfway with water and set aside. Peel and cut the sweet potato into medium pieces and add them to the pot. Cook until soft, about 20 minutes.
• Meanwhile, prepare the salad dressing in a small bowl. Mix together orange oil, lemon juice, salt, pepper, fresh chili, and dried coriander. Set aside. Wash and dry the salad thoroughly and set aside separately.
• Roughly chop the hazelnuts and cut the chives into small rings. Set aside.
• In a small bowl, warm the milk and butter in the microwave or a small pot until the butter melts. Set aside.
• Drain the sweet potatoes and mash them with a potato masher until coarse. Add the warm milk and butter mixture and stir well. Season with salt, pepper & cayenne pepper.
• To plate, place a dollop of the puree on a plate and spread it slightly. Next, add a few drops of coulis beside it. Thickly slice the smoked boiled ham and roll it up, placing it on the puree. Arrange the pear compote lengthwise next to the coulis. Add some salad between the puree and coulis. Top the plate with the remaining dressing, hazelnut pieces, chive rings, and a drizzle of orange oil.