Recipe with honey

Winter Salad with Parsnip and Summer Blossom Honey Dressing

The creamy, flowery summer blossom honey rounds off a mustard-lemon dressing and brings a touch of zest to wintery roots and leafy greens.

⏱ Preparation 25 min · Cooking/baking time 20 min · Total 45 min · 4 servings

Ingredients

• 2 parsnips (approx. 300 g)
• 1 tbsp rapeseed oil, for frying
• 100 g lamb's lettuce
• 1 small apple
• 40 g walnut kernels
• 2 tbsp summer blossom honey
• 2 tsp medium-hot mustard
• 3 tbsp apple cider vinegar
• 4 tbsp olive oil
• Salt, pepper

Method

1. Peel the parsnips and cut into thin sticks. Roast in the oven with the rapeseed oil at 200°C for approx. 20 minutes, until lightly browned.
2. Wash the lamb's lettuce and spin dry. Core the apple and cut into thin wedges.
3. Briefly toast the walnut kernels in a dry pan and chop roughly.
4. For the dressing, whisk together the summer blossom honey, mustard and apple cider vinegar.
5. Whisk in the olive oil, then season with salt and pepper to taste.
6. Arrange the lamb's lettuce, apple and warm parsnips on plates.
7. Drizzle over the dressing and sprinkle with walnuts.

Nutritional values per serving (approx.): 290 kcal · Fat 23 g · Carbohydrates 17 g · Protein 4 g

Tip: Serve the parsnips lukewarm, so the dressing blends especially well with the salad.

Honey used: View summer blossom honey in the shop →

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