Ingredients
Prepare the Pickled Kumquat
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Water 2.0 cups
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Vinegar, champagne 1.0 cup
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Salt 2.0 Tbsp
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Sugar 0.25 cup
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Fennel seeds 0.5 tsp
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Black peppercorns 0.5 tsp
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Cloves, whole 2.0 each
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Kumquats 8.0 oz
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 Caramelized Onions
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Butter 2.0 Tbsp
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Spanish onions, large, peeled and sliced 5.0 each
Prepare Goat Cheese Cream
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Goat cheese logs (10.5 oz. ea.), room temperature 2.0 each
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Carrot tops 0.5 cup
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Heavy cream 0.25 cup
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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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Fresh spinach 10.0 cups
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Dukkah seasoning 0.5 cup
Preparation
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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.
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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.
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Prepare the Caramelized Onions
- Melt butter and slowly cook onions over low heat until caramelized, about 30 minutes.
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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.
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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.