Serves 4 people:

30 dag  Efko Fine Harvest carrots 1/2 Efko Fine Harvest cucumber 20 salad 20 dag  endive salad 2 chicory 30 dag  celery 30 dag  yellow beets salt, pepper, honey For the marinade: 1/4 l orange juice (freshly squeezed) Juice from 2 lemons 4 tbsp oil 1 tbsp herbs (chopped) Method: Clean salad leaves, pluck, wash and drain well. Clean vegetables, peel and first cut in slices, then into thin strips (preferably with a food processor). For the marinade mix orange and lemon juice, 1 tsp honey, oil and herbs, and season with salt and pepper. Pour half the marinade on the vegetables and the other half on the green salad. Mix both gently. First place the green salad on the plates, then the vegetables Sprinkling peppercorns on the green salad will make it look particularly appetising.