Instructions

1. Place a rack in the center of the oven and preheat to 350 ° F.
2. In a small Mason jar, place all the ingredients in the dressing and shake vigorously to combine. Reserve.
3. In a bowl, combine the egg whites, cheddar and chives. Pour gently on a baking sheet completely covered with aluminum foil and oiled all over the surface. Bake 10 to 12 minutes or until egg whites are firm. Let cool a few minutes at the exit of the oven.
4. Meanwhile, add enough dressing to the Mirabel mache and beet to coat the leaves. Keep the remaining dressing for the service. reserve.
5. Remove the sheet of aluminum foil from the baking sheet, then spill the cooked omelette on a large sheet of parchment paper or on a smooth, clean work surface. Gently peel off the foil from the omelette. Cover evenly with Mirabel mache and beet and sprinkle with raspberries and roasted walnuts.
6. Gently roll the omelette on itself in the direction of the length. Cut into 4 thick slices, then drizzle with remaining vinaigrette while serving.