Goat ricotta with poppy seeds and sesame

Puree the chives with the oil and a pinch of salt with a hand blender and let stand for about 10 minutes. In the meantime, whisk the goat's cheese and ricotta with a mixer in a few minutes into an airy cream cheese. Season with a touch of (white) pepper.

Mix the moon and sesame seeds on a plate. Form with 2 dessert spoons quenelles of the cheese and scoop them through the seeds. Put them per 2 pieces on 4 plates.

Pour the chives oil through a fine sieve into a bowl and drop the green oil on the plates. Garnish with sprits of chives.