|8||small Pfälzer carrots|
|6||small, red onions|
|200 g||young Swiss chard or cos lettuce|
|3 tbsp.||white balsamic vinegar|
|4 tbsp.||rapeseed oil|
|salt, pepper, little mustard|
|40 g||walnuts, roughly chopped|
|50 g||Sbrinz, grated|
Peel all the carrots, cut them in half, steam them until almost done, put them aside. Cut the onions lengthwise in half. Separate the leaves from the Swiss chard and briefly blanch in hot saltwater, briefly cool them off with cold water. In a frying pan, roast the carrots and onions until slightly brown; put them aside. First, arrange the Swiss chard, then the remaining ingredients to create a nice colourful salad. Mix all the ingredients for the dressing and drizzle it over the salad. Besprinkle with walnuts and Sbrinz.
Tip: Serve with a crispy Nut Paillasse from Bachmann!