Lentil salad with balsamic carrots

Name: lentil salad with balsamic carrots
Total time: 30 min
Yield: 4
Ingredients: 1 forest carrots; 1 tablespoon honey; 4 tablespoon balsamic vinegar; 1 tablespoon mustard; 4 tablespoon olive oil; 800 gram lentils; 75 gram lamb's lettuce; 125 gram cherry / Christmas; 125 gram Mozzarella

Ingredients

Directions

Preheat the oven to 200ºC.
Cut the leaves from the carrots, but leave a small piece of green on it. Halve any thick roots in the length.
Mix the honey with 2 tablespoons of balsamic vinegar, pour over the roots and mix well. Roast the roots on the baking sheet in the oven in about 45 minutes until golden brown.
In the meantime, beat a dressing of the remaining balsamic vinegar, mustard and olive oil. Divide the lentils, lamb's lettuce and to on a large scale.
Allow the carrots to cool down until lukewarm and place them on the salad. Sprinkle the lentil salad with the dressing and spread the mozzarella over it.