Cooking With Chef Hermann: Honey Orange Carrot Zucchini Salad

Honey Orange Carrot Zucchini Salad

Whisk together:

• 1 cup walnut halves, roughly chopped
• 1 TB Coriander seed
• 1 TB fennel seed
• 3 TB Orange Juice
• 2 TB Olive Oil
• 1 TB Honey
• ¼ tsp salt
• ½ C mint, chopped
• Set aside

Slice into ribbons or noodles:

• 1 lb carrots, peeled
• ½ lb Zucchini

Directions:

Toss together the vegetables with the dressing and chill 20 minutes.