Chard and carrot salad with garlic, honey and lemon sauce, roasted pine nuts and Parmesan

Ingredients for 1 servings:

• 4 chard leaves, fresh
• 1 clove(s) garlic
• 1 carrot(s)
• 1 tsp honey
• 1 tsp balsamic vinegar
• 3 tsp olive oil, high quality
• Salt and pepper, black from the mill
• ½ lemon(s)
• 25 g Parmesan cheese in a block or freshly grated
• 1 handful of pine nuts

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Raw vegetable salad

Peel and finely chop the garlic clove. Mix the honey with salt, pepper, chopped garlic, and vinegar. Set the marinade aside. Roast the pine nuts in a dry pan, stirring constantly as pine nuts burn quickly. Remove from the heat as soon as they are brown. Set the roasted pine nuts aside. Wash the chard leaves thoroughly and drain on kitchen paper. Remove the bottom part of the stems, then cut the leaves from the stems, tear them into bite-sized pieces, and place them in a small salad bowl. Cut the stems lengthwise into several strips, then chop the strips crosswise into small pieces. Arrange the finely chopped pieces over the chard leaves. Peel the carrots with a vegetable peeler and trim off the bottom (green) end. Quarter the carrots and then slice them, then arrange the carrot slices on top of the chard leaves. Squeeze the juice of half a lemon over the carrots to help them retain their beautiful color. The lemon also adds a finishing touch to the dish. Finely slice the Parmesan cheese or grate it with a cheese grater. Pour the prepared dressing over the salad and toss to combine. Sprinkle the Parmesan cheese on top, then top with the toasted pine nuts. It goes perfectly with pasta dishes, especially pasta with vegetable sauces.