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Prepare the Pickled Kumquat

  • Water 500 ml
  • Champagne vinegar 250 ml
  • Salt 35 g
  • Sugar 50 g
  • Fennel seeds 1 g
  • Black peppercorns 1 g
  • Cloves, whole 2 each
  • Kumquats, fresh 225 g

Prepare the Charred Carrots

  • Rainbow carrots, peeled, tops reserved 20 each
  • Canola oil, as needed
  • Salt, to taste

Prepare the Carmelized Onions

  • Spanish onion, large, peeled and sliced 5 each
  • Butter 30 g

Prepare Goat Cheese Cream

  • Goat cheese (300 g package), at room temperature 2 each
  • Carrot tops 25 g
  • Heavy cream 60 g
  • Lemon zest 1 each
  • Salt and pepper to taste

Prepare the Salad

  1. 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.

  2. 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.

  3. Prepare the Carmelized Onions

    • Melt butter and slowly cook onions over low heat until caramelized, about 30 minutes.
  4. 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.

  5. 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.