Fruit and carrot salad
400 g carrots
1 sweet apple (such as Golden Delicious)
1 pear (ripe)
1 banana (not too ripe)
3 tablespoons chopped hazelnuts
1 handful of raisins
1 tablespoon agave syrup
The juice of a small orange
2 tablespoons hazelnut oil
Peel and grate the carrots. Chop the banana in half moons, dice the apples. Mix all items in a bowl with most of the hazelnuts (freshly cooked, peeled and chopped or crushed).
Emulsify the syrup, juice and oil in a bowl and pour this dressing over the salad. Stir well to avoid that the apple and banana tarnish. Distribute the salad in two or three plates, garnish with hazelnuts and serve immediately.
This fruit and carrot salad is a perfect introduction to a light dinner.