100ml milk 150g Grana Padano nine months 50g Grana Padano Riserva 24 months 230g mascarpone 40g radicchio (tardive, if you can find it) 40g French radish leaves 40g English asparagus (thinly sliced) 40g golden beetroot, chopped 40g Belgium endive leaves 8 baby carrots, sliced 20g baby spinach leaves 20g purple potato (boiled) 4 baby fennel, sliced 4 quail eggs (soft boiled) 5g Black summer truffle 80g Grana Padano shavings
Put all the vegetables (minus the potato) in ice and water for 1 hour until they are firm to touch. In the meantime, melt Grana Padano (nine months) with the milk.
Once melted, take off the stove, season with salt, pepper and add a pinch of nutmeg. Leave the mix to cool to almost room temperature. Finally, add the mascarpone and mix all together with the melted cheese, putting it in the fridge to harden.
Using a separate block of cheese, shave some Grana Padano strips into a circle, creating a well in the middle. Spoon the Grana Padano and mascarpone mixture into the centre of the Grana Padano shavings.
Remove the veg from the water, gently drain and dry with a kitchen towel. Drizzle with extra virgin olive oil and decorate the Grana Padano and mascarpone mixture with the vegetables, adding the purple potato on the top to finish. Boil 4 quail eggs for two minutes and chop in half. Place on the salad mound, to decorate. Shave the truffle on top to decorate, and serve immediately.