Fresh beetroot salad with apples

Ingredients:

• 1 tbsp finely chopped shallots
• 1 tbsp white wine vinegar
• 2 tsp grainy mustard
• 1 teaspoon of honey
• 3 tablespoons walnut oil
• 2 Granny Smith apples
• 1 beetroot, peeled
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped candied walnuts
• Special equipment: mandoline vegetable slicer or food processor with a thin-slicing blade

Preparation:

1. In a large bowl, combine the shallots, wine vinegar, mustard, honey, 1 teaspoon of salt, and a few grinds of black pepper. Slowly pour in the walnut oil, whisking constantly until you have a smooth, slightly thick dressing.
2. Using a vegetable cutter, cut the apples and beets into long, thin strips.
3. Place the beets on a serving platter and top with the apples. Drizzle with the dressing and sprinkle with chives, parsley, walnuts, and salt and pepper to taste. Toss just before serving.