For the terrine
3T hazelnuts, roasted, skinned and roughly chopped
3T pistachios, shelled, roasted and roughly chopped
1½T dried apricots, chopped
1½t coarse black pepper
10–15 baby vine leaves
For the dressing
500ml green grape juice
100ml carob cordial
zest of 1 lemon
1 sprig thyme
1 sprig mint
For the salad
3–4 baby gem or cos lettuce heads
a selection of green and white seasonal fruit and vegetables
elderflowers and rose petals
Mash mascarpone in a bowl with a fork. Add nuts, apricots, pepper and honey, and mix well. Cut Gorgonzola into squares and mix in roughly. Place mixture into a rectangular tin lined with clingfilm. Wrap with more film and refrigerate to set, then unmould.
Blanch vine leaves in water for around 30 seconds and refresh in an ice bath. Line a flat surface with clingfilm and pack with leaves to form a rectangle big enough to enclose terrine. Fold leaves over terrine to form a rectangular log and set aside.
To prepare the dressing, place all ingredients into a saucepan and boil for a few minutes, then leave to cool and infuse. Taste and season as needed, then strain and set aside.
Cut terrine into slices around one centimetre thick and place each slice in the middle of a plate. Quarter lettuce heads lengthwise and place next to the slices. Pack seasonal fruit and vegetables around terrine and lettuce.
Drizzle with dressing and extra-virgin olive oil. Garnish with fresh elderflowers and white rose petals or any edible flowers you desire.
Originally published in HL April 2016