John Myers
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Carrot Blossom Salad with Walnuts and Sheep Cheese
The perfect carrot blossom salad with walnuts and sheep cheese recipe with a picture and simple step-by-step instructions.
For the salad:
- 6 Walnuts
- 300 g Carrots
- 250 ml Broth (1 teaspoon instant)
- 100 g Sheep cheese
- 1 Spring onion
For the vinaigrette:
- 2 tsp Mayonnaise
- 0,5 tsp Mustard
- 5 tsp Olive oil
- 1 tsp Sugar
- 1 tsp Light rice vinegar
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (2 – 3 mm thick) with a knife, cook in broth (250 ml / 1 teaspoon instant) for 5–6 minutes, through a Drain the sieve and let cool down a little. Crack and finely chop the walnuts. Finely dice the sheep cheese. Clean, wash and cut the spring onions into rings. Mix / whisk all ingredients (2 teaspoons mayonnaise, ½ teaspoon mustard, 5 teaspoon olive oil, 1 teaspoon sugar and 1 teaspoon rice vinegar) into a vinaigrette. Mix the salad with the vinaigrette and serve.
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