# What you'll need:
→ Vegetables
01 - 1 medium fennel bulb
02 - 2 small rainbow carrots (preferably different colors)
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
# Method:
01 - Using a mandoline slicer or a sharp vegetable peeler, shave the fennel, carrots, golden beet, and red onion into thin, translucent ribbons.
02 - Immerse the shaved vegetables in ice water for 5 to 10 minutes to enhance crispness and curl the edges, then drain and pat dry.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper until emulsified.
04 - Artfully layer the vegetable ribbons in a tight circular pattern on a large platter, allowing edges to overlap and extend outward for a dynamic blurred effect.
05 - Distribute dill sprigs, chervil or parsley leaves, and microgreens over the vegetables, emphasizing the outer edges for a delicate, wispy appearance.
06 - Drizzle the prepared dressing evenly over the arrangement immediately before serving to maintain freshness and crispness.
