Thinly shaved vegetables and herbs arranged circularly for a fresh, crisp, and visually appealing salad.
# What you'll need:
→ Vegetables
01 - 1 medium fennel bulb
02 - 2 small rainbow carrots
03 - 1 small golden beet, peeled
04 - 1/2 small red onion
→ Herbs & Greens
05 - 1/2 cup fresh dill sprigs
06 - 1/2 cup fresh chervil or parsley leaves
07 - 1/4 cup microgreens
→ Dressing
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon honey
11 - 1/2 teaspoon Dijon mustard
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
# Directions:
01 - Use a mandoline slicer or vegetable peeler to shave fennel, carrots, golden beet, and red onion into thin, translucent ribbons.
02 - Soak the shaved vegetables in ice water for 5 to 10 minutes to enhance crispness and curling of edges. Drain and pat dry thoroughly.
03 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper in a small bowl until emulsified.
04 - On a large platter, arrange the vegetable ribbons tightly in a circular pattern, overlapping edges outward to create a blurred spinning effect.
05 - Evenly scatter dill, chervil or parsley, and microgreens over the vegetable arrangement, concentrating extra herbs along the outer circle for a wispy appearance.
06 - Drizzle the dressing over the salad immediately before serving to maintain crispness and visual appeal.
