1 c baby spinach leaves
1/4 c mascarpone
1 T cream
1 ea. zucchini
1 ea. aubergine (eggplant)
1 ea. tomato
1 T olive oil
1 T shallot, sliced
1 t fresh garlic, minced
1/4 c goat cheese mousse (see sub-recipe)
3/4 c quinoa (see sub-recipe)
2 T balsamic reduction (see sub-recipe)
2 T garlic chips (see sub-recipe)
1 pinch fresh herbs
kosher salt and black pepper to taste

Place spinach in a small saucepan. Cover and place over low heat until wilted. Remove lid, add mascarpone and cream, and reduce until thick. Season to taste with salt and pepper. Slice eggplant, zucchini into long, flat ribbons, approx 1/8-in. thick. Slice tomatoes 1/4-in. thick. Drizzle slices with olive oil and sprinkle lightly with salt and pepper. Cook gently on a griddle pan or over low heat on a grill until just heated through. Heat olive oil in a small sauté pan. Add shallots and cook until translucent. Add garlic and cook until lightly caramelized.

To serve:
Drizzle a plate with balsamic reduction. Layer all ingredients, starting with warmed quinoa, then spinach, tomatoes, sautéed garlic and shallots, goat cheese mousse, eggplant, and zucchini. Garnish with garlic chips and fresh herbs.

Goat Cheese Mousse
1 c goat cheese
1/4 t dried chives
1/4 t dill
1/4 t parsley flakes
1/2 t kosher salt
1/4 t white pepper
1/4 t granulated garlic
1/4 t thyme
1 t sugar
1/2 c heavy whipping cream

Place room temperature goat cheese in an electric mixer. Add all of the spices and herbs. Using the paddle, mix on high speed for 1 min. Stop, scrape down the bowl. Add cream. Turn on low speed for 30-45 sec. until mousse-like and smooth. Do not over-whip or leave runny.

Quinoa:
1/4 lb quinoa
1 T kosher salt
1/2 T turmeric

Bring about 1/2 gallon of water to a boil in a medium sized pot. Add kosher salt and turmeric, stir. Add quinoa. Cook until the outer "spine" reveals itself and the grain is al dente. Strain and rinse with cold water. Refrigerate and reheat as desired.

Balsamic Reduction:
3 c balsamic vinegar
1/4 c sugar
Place vinegar and sugar in a small sauce pan. Heat on medium. Reduce volume by half. Allow to cool.

Garlic Chips:
1 c garlic cloves
3 c 2% milk
salt and pepper
2 c canola oil
Using mandolin slicer, shave garlic very thin. Place 1 c milk in sauce pan. Bring to slow boil. Strain and rinse with cool water. Repeat steps 2-4 two more times. When complete, place canola oil in a sauce pot on medium heat. Bring oil to 300˚F, add garlic, and fry for 10-13 min. Garlic will turn light brown after evaporating the moisture content. Place on a paper towel to drain and salt and pepper lightly.