Summary

Ingredients

• 60 g walnuts, chopped
• 600 g carrot (s)
• 300 ml vegetable stock
• 4 tablespoon rapeseed oil
• 3 tablespoon apple cider vinegar
• 5 tablespoon orange juice
• 1 teaspoon jelly (raspberry)
• 0.5 teaspoon ½ mustard, medium hot
• salt and pepper
• 200 g sheep cheese
• 1 tablespoon parsley, chopped

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Instructions

1. 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.
2. 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.
3. Baguette goes well with it.