From: Chef David Blonsky, Apeiro Kitchen & Bar, Delray Beach, FL. Yield: 4 servings.
Dressing:
3 Tbsp. cabernet vinegar
1 Tbsp. honey
1 Tbsp. Dijon mustard
¼ tsp. ground cardamom
½ cup olive oil
to taste, kosher salt and black pepper
Salad:
4 assorted color baby carrots, shaved thin on a mandoline
2 zucchini, shaved thin on a mandoline
4 roasted shallots, each quartered
2 bunches broccolini, blanched and cleaned, cut in half
2 heads frisee lettuce, cleaned and ends cut off
8 oz. semi-soft goat cheese, crumbled
to taste, kosher salt and black pepper
to taste, amber honey drizzle
For dressing: Place vinegar, honey, mustard and cardamom in blender. Slowly add olive oil until well-combined. Adjust seasoning with salt and pepper; cool in fridge.
For salad: Toss frisee, broccolini and shallots in a bowl and drizzle some dressing over the top. Season with a pinch of salt and pepper. Place salad mix evenly on each plate.
Toss carrots and zucchini with some dressing, salt and pepper. Place on top of each salad. Sprinkle goat cheese and a light drizzle of the amber honey over each salad and serve.
