Seasonal root vegetables take centre stage here, providing a mix of textures and colours to create a salad for all the senses.
Combine honey, Dijon, shallots and verjus in bowl.
Whisk to combine.
Slowly whisk in oil to emulsify.
Season with salt and pepper.
Yield 10 servings of dressing, can keep remainder in fridge for three days.
Crisp-fried onion rings
Dredge rings in seasoned flour.
Fry until crisp.
Season with some kosher salt as they come out of fryer.