Vanilla carrots on baby spinach

Ingredients for 4 servings:

• 48 leaves of baby spinach
• 500 g carrot(s)
• 250 ml orange juice without pulp
• 2 vanilla pods
• 1 tbsp oil, neutral
• 1 tbsp Balsamic vinegar bianco
• salt and pepper
• 2 shallots
• ½ tsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 15 minutes; Total time approx. 16 hours 45 minutes

a winter salad

Peel the carrots and slice diagonally. Split the vanilla pods and cut into pieces. Cook the carrots and vanilla pods in the orange juice until soft. Let cool overnight, then strain. Collect the orange juice. Make a dressing from 2 tablespoons of the cooking juice, vinegar, oil, salt, and pepper. Pour this over the drained carrots and let it marinate for another 4-5 hours. Peel the shallots, slice them into thin rings, and fry them in a non-stick pan without fat. Dust with powdered sugar and let caramelize. Arrange 12 spinach leaves on each large plate (see picture), place the carrots (without liquid) in the center, drizzle with the dressing, and garnish with the shallots.