750 ml of Tradition apple and cranberry juice 

½ cup fresh cranberries 

2 x ¼ cup of monard syrup from the Abbey 

Arils from ½ pomegranate 

1 case of washed raspberries 

A few sprigs of fresh rosemary 

¼ cup of olive oil

1. Trim the pomegranate and freeze the arils for 2 hours (if desired). 

2. In a small pot, combine ¼ cup monard syrup and fresh cranberries over low heat for 3 to 5 minutes, until fruit becomes glossy and begins to crackle. 

3. In a small cauldron, heat the neutral oil over high heat, then fry the rosemary sprigs: it should crackle without burning. Remove and place on absorbent paper. 

4. In a large bowl, combine juice and ¼ cup monard syrup. Mix well and refrigerate or freeze for 30 minutes. 

5. In a shallow serving bowl, arrange raspberries, cranberries glazed with monard syrup and frozen pomegranate cranberries. Garnish with fried rosemary. Serve frozen.  

For the salad:

RoquetteMâche 

1/2 brick of goat cheese 

1 leek, cut into 1/2 cm sections 

1 tablespoon monard syrup 

1 tbsp. olive oil 

For the dressing: 

2 tablespoons monard syrup 

1 tablespoon dijon mustard 

1 tablespoon white balsamic vinegar 

1/4 cup olive oil 

Salt and pepper 

1. In a skillet over medium-low heat, heat the olive oil. 

2. Place the leek sections and pour the monard syrup. Caramelize for 12 minutes. Turn the leeks over halfway through cooking. Set aside. 

3. In a small bowl, combine the dressing ingredients. 

4. In a large bowl, combine arugula, lamb's lettuce, and dressing. 

5. Add the goat cheese and leeks.