Honeyed Carrot Salad

• 500 g medium carrots, thinly sliced
• 2 tablespoons clear honey
• 1 lemon, juice of
• 4 tablespoons olive oil
• 1 head chicory lettuce, leaves roughly torn
• 100 g rocket
• 50 g pine nuts, toasted

1. Blanch the carrot in boiling water for 2 mins; drain and cool.
2. Whisk together the honey, lemon and oil and season to taste.
3. To serve, toss the carrots in a bowl with the chicory and rocket.
4. Pour the dressing over, toss well.
5. Pile in a serving bowl and scatter with pine nuts.

clear honey, lemon, olive oil, chicory lettuce, rocket, pine nuts

Taken from www.food.com/recipe/honeyed-carrot-salad-199751 (may not work)