# Components:
→ Vegetables
01 - 1 small golden beet, thinly sliced
02 - 1 small red beet, thinly sliced
03 - 1 small watermelon radish, thinly sliced
04 - 1 Persian cucumber, thinly sliced
05 - 4 baby carrots, peeled and sliced on a bias
→ Cheese & Dairy
06 - 3 oz creamy goat cheese, at room temperature
→ Nuts & Seeds
07 - 2 tbsp toasted hazelnuts, roughly chopped
08 - 1 tbsp black sesame seeds
→ Herbs & Greens
09 - 1/2 cup microgreens (arugula or radish)
10 - 1 tbsp fresh dill, fronds only
→ Dressing
11 - 2 tbsp extra virgin olive oil
12 - 1 tbsp fresh lemon juice
13 - 1 tsp honey
14 - Salt and freshly ground black pepper, to taste
# Method:
01 - Whisk together olive oil, lemon juice, honey, salt, and pepper until well combined. Set aside.
02 - Arrange thinly sliced vegetables densely on one side of a large platter or four individual plates, gradually increasing spacing to create a kinetic blur effect.
03 - Distribute dollops of goat cheese among the densest vegetable cluster, reducing quantity toward the sparse side.
04 - Sprinkle toasted hazelnuts and black sesame seeds, concentrating on the dense area and tapering off toward the sparse side.
05 - Scatter microgreens and dill fronds, emphasizing density on one side and fading toward the edges.
06 - Drizzle dressing evenly across the arrangement, applying less to the sparse side to maintain visual gradient.
07 - Serve immediately to preserve freshness and presentation impact.
