Carrot salad with radish

Cut the green at 1 cm from the roots. Peel and halve them in the length. Store in a bowl of ice-cold water until use, preferably with some ice cubes. Remove most of the green from the radishes, halve them and put them in the water at the roots. Put in the refrigerator for 30 minutes. This makes the vegetables extra crunchy.

Roast the nuts for 3 minutes in a frying pan without oil or butter over medium heat. Change regularly. Let cool on a plate. Meanwhile, mix the crème fraîche with the ginger syrup, mustard and pepper and salt. Let the roots and radish drain, pat dry and spread over a flat dish. Pour the dressing over and sprinkle with the nuts. Delicious with chicken skewers and rice.