For the goat’s milk glasses:

1. First, prepare the caramelized onion: slice the onion first and then brown it in a pan with butter for a few minutes. When it has softened, add the sugar, adjust with salt and mix everything together. Then add the vinegar and cook for a few more minutes until the onion has acquired a nice intense colour. For the whole preparation you will need about 10 minutes of cooking.
2. For the goat cream, put California Prunes in a saucepan and add a tablespoon of water. Put on a very low flame and stir continuously until California Prunes have begun to break up. To speed up crush it with a fork. In a couple of minutes, you will get a coarse puree.
3. Let the mixture cool.
4. When the puree is cold, add it to the goat’s cheese and blend it all together to obtain a fairly homogeneous cream. It doesn’t matter if a few pieces of California Prunes remain visible.
5. Divide the goat cream into 4 small glasses. For a clean and elegant result, you can use a piping bag, or form quenelles using 2 spoons.
6. Add a tablespoon of caramelized onion in each glass and then, decorate as you wish.

For the endive boats:

1. Blend the ricotta until you get a cream, adding a little milk as necessary for a more creamy result and then, using a piping bag, divide the mixture between 4 endive leaves.
2. Cut the California Prunes into strips and place them on top of the ricotta. Finally, complete with a drizzle of hazelnut oil.

To complete the board:

1. Once the small glasses and boats are ready, cut the pecorino cheese into small pieces and arrange onto a board: place the slices of raw ham, pecorino and some California Prunes on top, which will help to create contrasts between sweet and salty/savoury.
2. Finally, add the endive boats and small glasses of goat cream, and serve your cutting board.