Field Salad with Parsnips and Mustard Vinaigrette

Ingredients

• 200 g parsnips
• 50 g Pumpkin seeds
• 1 EL Rapeseed oil
• 4 EL apple juice
• Salt
• Pepper
• 150 g Field salad
• 0.5 Bio lemon (juice and zest)
• 1 EL honey
• 1 TL medium-hot mustard
• 1 TL grainy mustard
• 4 EL pumpkin seed oil

Instructions

1. 1.

   Peel, clean, and cut parsnips into about 1 cm cubes. Toast pumpkin seeds in a dry pan until fragrant, then remove. Add rapeseed oil to the hot pan and cook parsnips over medium heat, stirring occasionally, for about 8–10 minutes until tender. Mix in apple juice, season with salt and pepper, and set aside from heat.

2. 2.

   Wash and dry the field salad. Whisk lemon juice and zest with honey, both mustards, and pumpkin seed oil. Season the vinaigrette with salt and pepper to taste.

3. 3.

   Distribute the salad, parsnips, and pumpkin seeds onto four plates and drizzle with the vinaigrette.