Chef Mathew Macartney of Chateau Yearing Shares an Intriguing Salad Plate
To construct the dish:3 cups of frisée lettuce 8 Persian feta parcels 24 beetroot jelly disks 8 peeled baby beetroots 50 mls beetroot paint 1 Périgord truffle 100 (about 2.5 mls tbsp) truffle vinaigrette Vegetable oil Method:Place a non stick...