Preparation
Preheat oven to 400°F. Wash and peel the carrots. Set two of the carrots aside for shaving into the salad. Cut the remaining carrots into bite size pieces that are uniform in size. Place on a sheet pan, drizzle with olive and season with salt and pepper. Roast until tender, about 15 minutes. Reserve.
To make the dukkah, place the pistachios on a pie tin and bake in the oven for about 8-10 minutes. Roughly chop on a cutting board and set aside in a small bowl. Toast the sesame seeds in a hot skillet over high heat for a minute or two, stirring constantly to evenly brown. Remove from the skillet and add to the bowl with the pistachios. Place the coriander and cumin in the skillet and toast for a minute or two until fragrant and starting to darken. Pound in a mortar and pestle until coarsely ground. Combine the pistachios and sesame seeds. Season with salt and freshly ground black pepper. Set aside.
To prepare the vinaigrette, place the shallots in a small bowl and cover with the vinegar. Season with a pinch of salt. Stir in the mustard and whisk in the olive oil to emulsify. Set aside.
Combine the baby spinach, butter lettuce and endive in a large mixing bowl. Shave the reserved carrots with a vegetable peeler and toss into the salad mix along with the sliced radishes and mint. Add enough of the vinaigrette to lightly coat. Adjust the seasoning with salt and pepper.
Preheat the broiler, place the bread slices on a sheet pan and toast on both sides. Rub the top side with a clove of garlic and brush with the olive oil.
To serve, divide the salad between individual plates. Place a piece of toast next to each salad and top with a large spoonful of the burrata. Scatter dukka over the salad and the burrata and serve.
Enjoy with a glass of Cakebread Cellars Napa Valley Vin de Porche.
