Carrot and Nut Salad

Summary

Prep Time	20 mins
Cook Time	5 mins
Total Time	25 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Roast the walnuts in the pan until golden brown. Cut the carrots into thin slices and cook in the vegetable stock for 3 to 5 minutes until al dente. Drain and let cool.
Mix together oil, vinegar, orange juice, raspberry jelly and mustard, season with salt and pepper. Mix in the carrots and let them steep. Crumble the sheep`s cheese, sprinkle with the nuts and parsley over the salad.
Baguette goes well with it.

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