Leafy salad with Beetroot

Wash the salad and allow it to drain thoroughly.

Toast the almonds in a dry pan for 5 minutes until golden brown. Add the sugar and continue heating for a few minutes, stirring, until the sugar melts and gives off a caramel aroma. Season with salt and pepper, then transfer to a sheet of baking paper to cool.

Finely dice one-third of the Kühne Beetroot Balls, and quarter the rest. For the dressing, mix Kühne mustard with honey and Kühne vinegar essence, then stir in the oil and crème fraîche. Season with salt and pepper. Mix the almonds and beetroot into the salad and serve with the dressing.