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Himalaya pink Salt and 3 Peppers
Provençal Herbs
Iberian Pinenut
Roasted vegetables in your salad?
Autumn flavors with roasted seasonal vegetables. The sweetness of the pumpkin along with the beetroot and the nuts, combined with the power of the blue cheese and the scent of the Carmencita Provençal herbs and Pinenuts.
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250 g of Brussels Sprouts
250 g of Pumpkin
200 g of Beetroot
2 Tablespoons of extra virgin olive oil
Carmencita Pink Salt and 3 Peppers grinder
1 tablespoon of Carmencita Provençal Herbs
50 g of sprouts
50 g of pecan nuts
25 g of Carmencita Iberian Pinenuts
500 g of Blue Cheese
2 cucharadas de aceite de oliva virgen extra
2 tablespoons of vinegar
1 teaspoon of Dijon mustard
1 teaspoon of honey
