Charred Carrot, Pickled Kumquat and Dukkah Salad with Carrot Top Goat Cheese Cream

Name: Charred Carrot, Pickled Kumquat and Dukkah Salad with Carrot Top Goat Cheese Cream
Yield: 10
Ingredients: 500.0ml Water; 250.0ml Champagne vinegar; 35.0g Salt; 50.0g Sugar; 1.0g Fennel seeds; 1.0g Black peppercorns; 2.0each Cloves, whole; 225.0g Kumquats, fresh; 20.0each Rainbow carrots, peeled, tops reserved; 0.0x Canola oil, as needed; 0.0pinch Salt, to taste; 5.0each Spanish onion, large, peeled and sliced; 30.0g Butter; 2.0each Goat cheese (300 g package), at room temperature; 25.0g Carrot tops; 60.0g Heavy cream; 1.0each Lemon zest; 0.0pinch Salt and pepper to taste; 300.0g Spinach, fresh; 35.0g Dukkah seasoning; 600.0ml Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L

Charred Carrot, Pickled Kumquat and Dukkah Salad with Carrot Top Goat Cheese Cream – - Recipe

Thinly sliced ribbons of charred rainbow carrots with spinach, pickled kumquats, Dukkah seasoning, and goat cheese pureed with carrot tops, tossed in Hellmann’s Lemon Za’atar Dressing

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Prepare the Pickled Kumquat

Water 500.0 ml
Champagne vinegar 250.0 ml
Salt 35.0 g
Sugar 50.0 g
Fennel seeds 1.0 g
Black peppercorns 1.0 g
Cloves, whole 2.0 each
Kumquats, fresh 225.0 g

Prepare the Charred Carrots

Rainbow carrots, peeled, tops reserved 20.0 each
Canola oil, as needed
Salt, to taste

Prepare the Carmelized Onions

Spanish onion, large, peeled and sliced 5.0 each
Butter 30.0 g

Prepare Goat Cheese Cream

Goat cheese (300 g package), at room temperature 2.0 each
Carrot tops 25.0 g
Heavy cream 60.0 g
Lemon zest 1.0 each
Salt and pepper to taste

Prepare the Salad

Spinach, fresh 300.0 g
Dukkah seasoning 35.0 g
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L 600.0 ml
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L
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Main Course

Thinly sliced ribbons of charred rainbow carrots with spinach, pickled kumquats, Dukkah seasoning, and goat cheese pureed with carrot tops, tossed in Hellmann’s Lemon Za’atar Dressing

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Preparation

Prepare the Pickled Kumquat
- Combine all the ingredients, except the kumquats, in a sauce pot and bring to boil. Add kumquats, reduce to simmer and cook about 8-10 minutes. Remove from heat, transfer to heat resistant container. Cover and refrigerate until cooled. Quarter the kumquats, and reserve in the pickling liquid.
Prepare the Charred Carrots
- Toss carrots with oil and salt. Heat a cast iron skillet over high heat and sear carrots on all sides until charred. Remove and cool. Using a peeler or mandoline, make ribbons of carrots and set aside.
Prepare the Carmelized Onions
- Melt butter and slowly cook onions over low heat until caramelized, about 30 minutes.
Prepare Goat Cheese Cream
- Process goat cheese to soften. Add carrot tops and puree. Add cream and continue to process. Add the lemon zest and season with salt and pepper.
Prepare the Salad
- For each portion, spread 60 g goat cheese cream on a plate. Combine 30 g spinach, 128 g charred carrot ribbons, and 50 g caramelized onions and toss with 45 ml Hellmann’s Lemon Za’atar Dressing. Top with 23 g kumquat pieces. Sprinkle with the 3.5 g Dukkah seasoning and another 15 ml dressing.