Veal Breast Terrine, Valenay Goat Cheese, Zucchini, Chanterelles, and Veal Stock Vinaigrette

Cut veal breast into thirds, keeping the ribs intact. Season with salt and pepper, cover, and refrigerate overnight. Heat oven to 300F. Place the veal thirds in the bottom of a large, deep baking dish. Cover with remaining ingredients. Seal tightly with foil. Braise in oven 4 to 5 hours, until meat is tender. Allow to cool. Refrigerate overnight in braising liquid.

Reheat the veal braise enough to be able to pick the meat off of the bones. Pick the meat off the ribs, discarding any stringy pieces of cartilage. The veal breast should yield 4 cups of lightly shredded meat. Season meat with mustard, vinegar, and Tabasco. Add a little braising liquid, just enough to keep the mixture moist. Allow to cool to room temperature. Reduce remaining braising liquid to desired flavor concentration and consistency; cool, cover, and refrigerate. In a separate bowl, break the cheese pyramids into finger-tip sized chunks. Line a terrine mold with plastic wrap, leaving enough extra hanging over the edges to fold the wrap over the terrine after building it. Layer in veal mixture, adding evenly dispersed chunks of cheese. Layer to the top of the mold. Fold plastic wrap over terrine. Place weight on terrine. Refrigerate overnight to set up.

Heat oven to 225F. In a saucepan, warm reduced braising liquid. Unmold terrine. Cut into -inch-thick slices. Slightly warm slices in oven. In a bowl, dress chanterelles, beans, and zucchini with braising liquid, vinegar, and oil. Season with salt and pepper. Place warmed terrine slices on serving plates, 1 slice per plate. Finish with chanterelles, beans, zucchini, and vinaigrette. Top with flake salt and garnish with microgreens.