Artfully layered vegetables with goat cheese, toasted nuts, and fresh herbs create a vibrant, dynamic plate.
# What You'll Need:
→ Vegetables
01 - 1 small golden beet, thinly sliced
02 - 1 small red beet, thinly sliced
03 - 1 small watermelon radish, thinly sliced
04 - 1 Persian cucumber, thinly sliced
05 - 4 baby carrots, peeled and bias sliced
→ Cheese & Dairy
06 - 3 oz creamy goat cheese, room temperature
→ Nuts & Seeds
07 - 2 tbsp toasted hazelnuts, roughly chopped
08 - 1 tbsp black sesame seeds
→ Herbs & Greens
09 - ½ cup microgreens (arugula or radish)
10 - 1 tbsp fresh dill fronds
→ Dressing
11 - 2 tbsp extra virgin olive oil
12 - 1 tbsp fresh lemon juice
13 - 1 tsp honey
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Combine olive oil, lemon juice, honey, salt, and pepper in a bowl and whisk until emulsified. Set aside.
02 - On a large platter or four individual plates, overlap sliced vegetables densely on one side, gradually spacing them out toward the opposite edge to create a kinetic blur visual effect.
03 - Place small dollops of goat cheese primarily among the densest cluster of vegetables, reducing quantity as the arrangement becomes sparser.
04 - Evenly distribute toasted hazelnuts and black sesame seeds, concentrating more on the dense side and tapering off along the sparse edges.
05 - Scatter microgreens and dill fronds, with greater concentration on the dense vegetable side, fading outward.
06 - Drizzle the prepared dressing evenly over the platter, using less toward the sparse side to enhance the visual effect.
07 - Serve immediately to preserve freshness and the visual presentation.
