Ingredients
Prepare the Pickled Kumquat
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Water 500.0 ml
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Champagne vinegar 250.0 ml
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Salt 35.0 g
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Sugar 50.0 g
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Fennel seeds 1.0 g
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Black peppercorns 1.0 g
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Cloves, whole 2.0 each
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Kumquats, fresh 225.0 g
Prepare the Charred Carrots
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Rainbow carrots, peeled, tops reserved 20.0 each
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Canola oil, as needed
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Salt, to taste
Prepare the Carmelized Onions
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Spanish onion, large, peeled and sliced 5.0 each
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Butter 30.0 g
Prepare Goat Cheese Cream
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Goat cheese (300 g package), at room temperature 2.0 each
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Carrot tops 25.0 g
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Heavy cream 60.0 g
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Lemon zest 1.0 each
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Salt and pepper to taste
Prepare the Salad
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Spinach, fresh 300.0 g
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Dukkah seasoning 35.0 g
Preparation
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Prepare the Pickled Kumquat
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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.
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Prepare the Charred Carrots
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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.
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Prepare the Carmelized Onions
- Melt butter and slowly cook onions over low heat until caramelized, about 30 minutes.
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Prepare Goat Cheese Cream
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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.
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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.