# What You 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 tbsp extra-virgin olive oil
09 - 1 tbsp lemon juice
10 - 1 tsp honey
11 - 1/2 tsp Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Using a mandoline or vegetable peeler, thinly shave the fennel, carrots, golden beet, and red onion into wispy, translucent ribbons.
02 - Soak the shaved vegetables in ice water for 5 to 10 minutes to crisp and curl the edges; then drain and pat dry.
03 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until combined.
04 - Arrange the vegetable ribbons in a tight circular pattern on a large platter, overlapping and extending the edges for a blurred effect.
05 - Scatter dill, chervil or parsley, and microgreens over the top, concentrating extra herbs toward the outer edges to enhance the wispy look.
06 - Drizzle the dressing evenly over the salad just before serving.