• 1 courgette
• 5-6 tbsp of orange blossom honey bittersweet
• 30-40 g Parmesan cheese
• Red cabbage sprouts
• Dehydrated calendula petals
• 1 orange
• 1 level dssp of honey
• 3 tbsp of extra virgin olive oil
• 1 tbsp of pine nuts
• Salt, black pepper

Preparation time: 20min
4 servings

1. Wash the courgette well, dry and cut into thin slices, it tastes better with a mandoline.
2. Place in a bowl and sprinkle with 3 tablespoons of honey bittersweet, let them marinate for at least 30 minutes.
3. Meanwhile, toast the pine nuts in a frying pan without any oil. Set aside.
4. Prepare the dressing: in a jar with a lid add 4 tablespoons of orange juice, a lightly grated orange zest, honey, salt, black pepper, 3 tablespoons of honey bittersweet, 6 tablespoons of extra virgin olive oil and 4-5 pine nuts crushed in a mortar.
5. Close the lid and shake well until an emulsified sauce is formed.
6. Place the slices of courgette in the serving dish, sprinkle with the dressing, add finely shaved Parmesan cheese, some sprouts, calendula petals and the chopped reserved pine nuts
7. Accompany with thin toasts or biscotti.

NOTE: The courgette should be uniform and not very thick so that the slices come out in a similar size. There is no need to peel it.
** The dressing should have a slightly bittersweet flavour, so you can add a little more honey or vinegar, to your taste
** Parmesan cheese can be shaved using a fine knife, mandoline or a potato peeler.
** Grated orange zest should only be the coloured part, the white underlayer gives a bitter taste.
** Sprouts are your personal choice, but they should be thin such as those of alfalfa, onion, baby radish…
** Instead of dehydrated petals you can add edible flowers
** 1 dssp = dessert spoon
** tbsp = tablespoon

Original recipe created by Dolorss from the blog Blog de cuina de la Dolorss

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets