Carrot Salad with Sheep Cheese

Summary

Ingredients

• 1 kg carrot (s)
• salt
• 2 bunches chives
• 2 shallot (s)
• 6 tablespoon olive oil
• 4 tablespoon balsamic vinegar, white
• 1 teaspoon mustard, medium hot
• 200 g olives, black, without stone
• 200 g sheep cheese
• salt and pepper

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Instructions

1. Peel the carrots and cook in a little water for about 15-20 minutes. Drain and let cool. Then cut diagonally into thin slices. Wash the chives and cut into fine rolls. Peel and finely chop shallots. Slice olives. Cut the sheep cheese into small cubes. Mix all ingredients in a salad bowl. For the dressing, mix olive oil, vinegar and mustard into a marinade. Then pour the dressing over the salad and stir. Season to taste with salt and pepper and let steep for about 30 minutes.