Recipe Rhubarb and Carrot Salad

4 Servings

INGRÉDIENTSPine nuts

• 30 g pine nuts

Sauce

• 1 1/2 tbsp honey mustard
• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• 1/2 tsp salt
• a little pepper

Salad

• 300 g rhubarb, cut into thin strips
• 200 g red chicory, cut into thin strips strips
• 200 g carrots, cut into thin strips with a peeler

PRÉPARATIONPine nuts
Toast the pine nuts in a non-stick pan without adding any fat, set aside.

Sauce
In a salad bowl, mix the mustard with all the ingredients up to and including the pepper.

Salad
Drawn the rhubarb, red chicory, and carrots on a platter. Drizzle with the dressing and sprinkle with pine nuts.