Carrot salad with caramelized walnuts
3-4 medium carrots
50 g grated cheese, such as Emmental (or Gruyère)
½ teaspoon dried chives
1 handful of shelled walnuts
Grapeseed oil and Himalayan salt
½ teaspoon ground samardala
1 tablespoon brown sugar
2 cubes of butter
Briefly toast the walnuts in a dry nonstick pan, medium heat. Once the walnuts start smelling well (like a baked nut), sprinkle them with the sugar. Mix lightly to distribute sugar on all nuts. When sugar turns into caramel, add the butter. Mix well with a wooden spatula. Spread then the caramelized walnuts on a sheet of parchment paper. Let cool. Meanwhile, prepare the salad.
Peel and grate the carrots. Season with oil, dried chives, Himalayan salt and samardala. Add the grated cheese. Mix well.
Divide the carrot salad in 2 plates (you could use a metal ring for better presentation). Garnish with caramelized walnuts, coarsely chopped.