1 pint of cherry tomatoes
a bag of spinach, or arugula salad
1 small can or jar of black, small olives
1/4 cup balsamic vinegar
1/4 tsp corn starch
8 oz feta cheese
Cut one end of each tomato, to leave place for the head. Cut them in half lengthwise, cut half of the back as on the picture.
Cut one end of each olive, then cut in half to make the head.
Cut 1/2″ slices in the cheese. Depending on the size, cut in 4, 6 or 8 wedges.
Put a leaf of salad on each wedge, a ladybug on top.
Dilute the cornstarch in the cold vinegar. Bring to a boil, stir for about one minute until the liquid is more like a cream. Let this cool down, then place in a ziplock, cut a corner and make the dots on the tomatoes.
Voila, bon appétit !
It’s typical in France to serve a beet salad with goat cheese. I modernized the recipe to look more festive. You can serve it with a vinaigrette.
For 2 Napoleons:
2 small or one large beet
4oz fresh goat cheese = 4 tablespoons
2 tablespoons sour cream
A pinch of cayenne pepper
A dash of sea salt
Crushed walnuts, save 2 whole for the presentation
Cut the beets in about 1/4″ slices.
Mix the cheese, salt, pepper and cream. Put this preparation in a zip-lock and cut a corner, or use a pastry pipe. You can also simply use a spoon.
Place a slice of beet, then spread some cream mix on top, add some crushed walnuts. Then add another slice of beet, cream and walnuts. Go on with the layers and cover with a last slice of beet, preferably a flat slice. Top with a dollop of the cream mix, a walnut, and some parsley.
Assemble your second Napoleon the same way.
Store in the fridge until serving.
Bon appétit !