For Raspberry Vinaigrette:

• Make a dry caramel with the sugar over low heat.
• Add shallots and garlic; cook briefly.
• Deglaze with vinegar, stirring until smooth.
• Add raspberries and cook ~10–15 minutes to a loose jam consistency.
• Cool completely.
• Blend with xanthan gum until smooth.
• Slowly stream in oil while blending to emulsify.
• Adjust with a splash of water if needed.
• Strain and season.

For Beets:

• Season with salt and oil.
• Roast at 350°F until tender.
• Peel while warm using a towel.
• Cool.

For Carrots:

• Season with salt and oil.
• Roast at 375°F until tender.

For Turnips:

• Blanch in boiling water.
• Shock in ice water.

For Asparagus:

• Blanch and shock in ice water.
• Slice lengthwise once cooled.

For Celery Root Potato Crumble:

• Blend potato and celery root with water until coarse.
• Strain and rinse well.
• Wring dry in a towel.
• Cook in oil from cold over medium heat until crisp.

For the Champagne Vinaigrette:

• Add vinegar and salt to a blender; begin blending on medium speed.
• Slowly stream in the oil, increasing to high speed.
• While blending, add ultra-text until slightly thickened.
• Reserve.

For the Mint Simple Syrup:

• Combine all ingredients in a saucepan over medium-high heat.
• Bring to a simmer, ensuring sugar fully dissolves.
• Once it reaches a boil, remove from heat and cool with mint steeping.
• Strain and discard mint.

For the Compressed Melon:

• Peel and cut melon into slabs slightly thicker than ½ inch (~1.5 cm).
• Place melon and mint syrup in a vacuum bag.
• Compress under full vacuum.
• Cut into ~½ inch cubes.
• Reserve chilled.