Yield: 2-4 Servings

Ingredients:

Olive Oil and Verjus Sorbet:

• 10 grams dry tapioca pearls
  
• 170 grams white verjus
  
• 170 grams water
  
• 3 grams salt
  
• 175 grams extra virgin olive oil
  
• 1 quart liquid nitrogen 
  
  To Assemble and Serve:
  
• Arugula
  
• Serrano ham
  
• Manchego cheese, shaved
  

Method:
For the Olive Oil and Verjus Sorbet:
Puree the tapioca pearls in a Vita-Prep to a dust and strain through a fine chinois. Combine verjus and water and add tapioca dust and salt.  Bring to simmer over medium heat and whisk until dissolved.  Transfer to Vita-Prep and puree on high setting while slowly drizzling in olive oil.  Add liquid nitrogen in 2 ounce batches until sorbet consistency is reached, using a ladle to move the liquid nitrogen from top to bottom. 

To Assemble and Serve:
Arrange a bed of arugula, Serrano ham and shaved Manchego on a plate. Place a scoop of Sorbet on top.