vegetarian “Beef” Carpaccio

Name: vegetarian “Beef” Carpaccio
Cuisine: American
Ingredients: 1 jicama; 1 bulb fennel; 1 head green cauliflower; 1 papaya (save half for the dressing); 1 orange; 1 bunch cilantro; ½ cup papaya, cut in cubes including seeds & pulp; 4 tablespoons white balsamic vinegar; Sea salt, to taste; Freshly ground black pepper, to taste; 1 teaspoon Dijon mustard; 1 tablespoon agave nectar; ⅓ cup olive oil; ¼ teaspoon fresh ginger; Chili powder, to taste; Zest of 2 limes; 1 poblano pepper, thinly sliced; Two sprigs of cilantro, leaves only; 1 container bulls blood micro greens