For the Fennel Slaw Layer:
1 Tbsp. chopped fresh dill
1/2 tsp. finely grated fresh lemon zest
1/8 tsp. salt
1 1/2 lbs. fresh fennel, shaved very thinly
1 cup julienned carrots
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
• Mix all the ingredients together in a large bowl. Set aside.
For the Quinoa Layer:
1 cup quinoa
2 cups vegetable stock
1 Tbsp. extra virgin olive oil
1 Tbsp. diced red onion
• Cook the quinoa in the stock over medium heat until translucent.
• Let cool. Add the olive oil and the red onion. Set aside.
To Assemble:
2 oranges, peeled and segmented
Micro greens for garnish
Champagne or rice wine vinaigrette, to taste
Fresh chive oil for garnish
• Using a ring mold, layer the fennel slaw, segmented oranges, and the quinoa. Press down firmly and smooth the top. Carefully turn out onto a plate.
• Toss the micro greens in the vinaigrette. Place on top of the timbale.
• Drizzle the oil around the plate.
Makes 4 servings
