# 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
# How to Make It:
01 - Using a mandoline slicer or vegetable peeler, shave the 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 crisp and curl the edges, then drain and pat dry.
03 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
04 - Place the vegetable ribbons in a tight circular pattern on a large platter, overlapping edges outward to create a blurred, dynamic effect.
05 - Distribute dill, chervil or parsley, and microgreens over the top, concentrating herbs toward the outer edges for a wispy appearance.
06 - Drizzle the dressing evenly over the assembled vegetables immediately before serving to preserve crispness.
