Carrot Mushroom Salad

Ingredients

• 400 g Carrots
• 200 g mushrooms
• 0.5 bunch Parsley
• 4 tbsp Lemon juice
• 5 tbsp Marsala (or Madeira)
• 1 tsp liquid honey
• white pepper
• 2 tbsp grape seed oil (or wheat germ oil)

Instructions

1. 1.

   Wash, trim and cook the carrots with skins on until firm in 15 minutes, then drain and let cool slightly. Peel the carrots and slice lengthwise into thin strips.

2. 2.

   Clean the mushrooms, optionally rub them clean, slice them and arrange with the carrots on two plates. Wash the parsley, shake dry and finely chop. Whisk together lemon juice, Marsala, honey, salt and pepper. Fold in the oil.

3. 3.

   Drizzle the dressing over the carpaccio. Sprinkle with parsley and serve.