Carbonated grape salad with goat cheese, crostini and muscat gastrique

Prick the green grapes with a needle and put them in a whipping cream canister with dry muscat wine, both chilled first.

Charge the canister with CO2, twice, and leave it in the refrigerator about an hour; the grapes come out fizzing.

For the gastrique, bring 12 oz of dry muscat, 1 oz of granulated sugar and 1 oz of champagne vinegar to a boil.

For the crostini, freeze a day old French baguette, slice it as thin as possible on a slicer, brush with grape seed or olive oil and toast in the oven.

Cut the shallots into little sprigs, cover them with champagne vinegar and macerate them in the refrigerator about half an hour.

Reduce the gastrique by about half and keep going until the bubbles grow large and it is syrupy like molasses syrup, then take it off the heat and let it come to room temperature, where it thickens further.

Cut the goat cheese into a couple of triangles with a chef's knife.

Combine the macerated shallots and their pink vinegar with a mixture of grape seed oil and extra virgin olive oil, using only part of the oil as extra virgin so it does not overpower, and season with salt and pepper.

Cut the carbonated grapes in half.

Assemble: garden greens drizzled with the dressing, the halved grapes, the mini crostini built into the salad, the goat cheese, a few more grapes.

Finish the plate with the muscat gastrique for sweetness and tang, and edible flowers from the garden.