Carrot–Radish Salad with Goat Cheese

Ingredients

• 4 Carrots
• 200 g radishes (1 bunch)
• 150 g goat fresh cheese
• 0.5 bundle parsley (10 g)
• 0.5 bundle mint (10 g)
• 50 g dried dates (pitted)
• 2 tbsp Apple cider vinegar
• 4 tbsp Walnut oil
• 10 g poppy seeds (1 tbsp)
• Salt
• Pepper

Instructions

1. 1.

   Peel the carrots, halve them and cut into small sticks. Clean and wash the radishes, then slice them thinly. Crumble the goat cheese. Wash the parsley and mint, shake off excess water, and pluck the leaves. Roughly chop the dates.

2. 2.

   Whisk together vinegar, oil, poppy seeds, salt, and pepper in a bowl to make the vinaigrette. Toss the carrots, radishes, dates, mint, and parsley with the dressing, then top with crumbled goat cheese.