To make the aspic: Heat consomme, add bloomed gelatin. Let cool slightly but not enough to set. Lay a slice of leek inside a 3-inch ring mold. Assemble the chartreux by using one layer of meat, pour on a thin layer of consomme, and then a layer of vegetables, continuing to the top of the mold. Chill down in refrigerator until the gelatin sets. Repeat with 3 more molds.

To make the vinaigrette: In a small skillet, sear the poached sweetbread pearls in the butter. Put aside and keep warm.

In another skillet, heat 1 tablespoon of the oil and sweat the black trumpets until softened but not browned. Add the vinegar, scraping the pan to deglaze any drippings, and then add the sparkling wine, the remaining 1 tablespoon of oil, and the vegetable brunoise. Just before serving, add the warm sweetbreads

Toss the microgreens with a little vinaigrette. Put the chartreux in the middle of the plate, drizzle some of the warm vinaigrette around, and garnish with a little bouquet of the salad.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.