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Prepare the Pickled Kumquat

  • Water 2 cups
  • Vinegar, champagne 1 cup
  • Salt 2 Tbsp
  • Sugar 0.25 cup
  • Fennel seeds 0.5 tsp
  • Black peppercorns 0.5 tsp
  • Cloves, whole 2 each
  • Kumquats 8 oz

Prepare the Charred Carrots

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

Prepare the Caramelized Onions

  • Butter 2 Tbsp
  • Spanish onions, large, peeled and sliced 5 each

Prepare Goat Cheese Cream

  • Goat cheese logs (10.5 oz. ea.), room temperature 2 each
  • Carrot tops 0.5 cup
  • Heavy cream 0.25 cup
  • 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 Caramelized 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 2 oz. goat cheese cream on a plate. Combine 1 cup spinach, 1 cup charred carrot ribbons, and ¼ cup caramelized onions and toss with 1.5 oz Hellmann’s Lemon Za’atar Dressing. Top with 3 Tbsp kumquat pieces. Sprinkle with the 2 tsp Dukkah seasoning and another .5 oz dressing.