I met Marlène years ago in London, we built a friendship between one niçoise and a lilloise who felt in love with London. For the last three years Marlène was living in San Francisco, so a nice way to stay in touch is by tasting her recipe. And I love grated carrot further more with boiled eggs. Here is a fresh recipe ideal for this season.

Serving 2

  • 4 carrots
  • Fresh goat cheese
  • 1 lemon
  • 1 orange
  • Sesam and poppy seeds
  • Olive oil
  • Salt and pepper
  1. Grate the carrots.
  2. Make balls with the fresh goat cheese and roll them in the sesame and poppy seeds. Put them in the salad, add some lemon juice.
  3. Use the orange juice, olive oil, salt and pepper to create the dressing.
  4. Paire this salad with a glass of Rosé d’Anjou, this off dry and colour full rosé needs the orange sugar to express is freshness.
  5. Bon appétit!

You can find the original recipe here