• Gaperounet cheese - 4
• Lamb’s lettuce – 0.050 kg
• Carmine - 1
• Walnut oil – 0.015 L
• Sherry wine vinegar – 0.005 L
• Castor sugar - 0.050Kg
• Farmhouse bread - 1
• Extra fine sea salt - FYI
• Jamaican pepper - FYI

Make the caramel using the castor sugar and coarse black pepper. When it turns golden, deglaze using the sherry wine vinegar and reduce until a syrupy consistency is obtained.
Sort the lamb’s lettuce and wash several times in cold water to remove any remaining soil.
Cut the carmine leaves into feathers.
Season the salad and arrange the plates in an equal and balanced fashion.