Schorsenerensalade

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500 gr gewassen schorseneren
het sap van 1/2 citroen
50 gr versgeschaafde Parmezaanse kaas
50 gr rode biet in reepjes
1 krop andijvie
100 gr kiemen van diverse bonen
2 eetlepels olijfolie

Voor de dressing:
1 theelepel witte wijnazijn
3 eetlepels muskaatwijn
2 eetlepels olijfolie
2 eetlepels notenolie
peper, zout

Schil de schorseneren en blancheer ze in ruim kokend water met het
citroensap en zout.
Vermeng de ingrediënten voor de dressing.
Pluk en was de andijvie, gebruik alleen het lichtgroene blad zonder de
stelen.
Breng de geblancheerde schorseneren op smaak met de dressing, giet ze af
en vang de dressing op.
Doe hetzelfde met de andijvie en (als laatste) met de bietjes.
Bak de kiemen licht in de olijfolie met wat zout.
Stel de salade samen en bestrooi met de Parmezaanse kaas.