Apple and raw carrot salad


• 2 tbsp honey • 1 lemon, juice • 1 small piece of ginger (finely chopped) • 1 sprig of thyme • 1 Royal Gala.

For the yogurt foam

• 125 g plain yogurt • 1 tsp honey • 20 ml milk • 20 ml apple juice • ½ lemon, juice • salt • 1 small tsp cayenne pepper.

For the presentation

• 100 g chicory (Belgian endive) • 12 slices of orange • 4 sprigs of chervil • watercress • valerian.


Wash, peel, quarter and core the apples. Grate or cut into thin slices and mix immediately with the lemon juice.
Wash and peel the carrots, grate or cut into thin strips with a knife.
Fold the apples and carrots in a bowl with the sultanas and roasted pine nuts.
Season with orange juice, salt, white pepper, sugar and grape seed oil.

Yogurt foam

Mix all ingredients together and make a foam using a hand blender.


Remove the stalks and outer leaves from the endives, wash, dry and arrange on a plate.
Cover with the salad and garnish with the orange slices, watercress, valerian and sprigs of chervil.
Top with the yogurt foam.