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

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

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.