Summary

Ingredients

• 3 May turnips
• 5 radishes
• 50 g pine nuts
• 50 g pecorino cheese
• 2 tablespoon capers
• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon mustard
• Salt and pepper, black

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Instructions

1. Peel the turnips and clean the radishes. Cut both into as thin slices as possible and arrange on plates.
2. For the vinaigrette, puree capers, olive oil, balsamic vinegar and mustard with a hand blender to a homogeneous mass. Salt and pepper and drizzle over the carpaccio.
3. Grate the pecorino. Roast the pine nuts in a pan and distribute both on the plates.