Stuffed squash blossoms:
Blanch the stems or sepals of the squash blossoms for a few seconds.
Roast the pine nuts without fat.
Mix the goat cheese with some cream to a soft paste, add sumac and coriander.
Carefully open the squash blossoms and remove the stigmas. Using a small spoon, spoon some of the cheese cream into the center of the flower and gently fold the petals around it – lightly pressing into shape.
Refrigerate until ready to serve.
Salad: Wash and dry the lettuces, and blanch the beet briefly. Mix the tempura flour in cold water and let it swell.
Dip the dry herb leaves in the tempura batter, drain and deep fry in the oil until golden. Sprinkle with fleur de sel.
Arrange the salads on plates as desired, cut the beet in half and add.
Put on the tempura and the squash blossoms.
Drizzle with balsamic vinegar and raspberry vinegar and sprinkle again with fleur de sel.
