Preparation

Using a vegetable peeler or slicer, remove chips in the vertical direction of the carrot in the shape of fettuccine. Reserve.

In a bowl, place the mustard and gradually add the oil in a continuous wire, without stopping beating with the fouet, until a homogeneous cream. Add the balsamic vinegar, following the same process of stirring continuously.

Finely chop the mint leaves and mix with the sauce with the chili pepper.
Finish with sea salt to taste.

Mix the sauce with the sliced ​​carrot and place in a refractory or dish.
Sprinkle with parmesan and sesame flakes and keep in the refrigerator until ready to serve.

Ingredients

  • 2 medium carrots
  • 2 tablespoons of Dijon mustard
  • 8 tablespoons of balsamic vinegar
  • 1 tablespoon of extra virgin olive oil
  • 1 bunch of mint
  • finely chopped seedless chili pepper
  • 50 grams Parmesan in thick flakes
  • Black sesame for sprinkling
  • Sea salt to taste