Salad with Young Carrots and Spinach

You know, there is such a food ... which is "seen off in the mind." In terms of clothes, she is simple, although colorful, and does not make an impression with her appearance. It must be understood, imbued with it - in every sense of the word.

Ingredients

• 350 g young carrots
• a handful of frozen green beans
• 2 medium bunches of young spinach leaves
• 1 clove of garlic
• 2 tsp soy sauce
• 2 tsp honey
• 1 tbsp. l. freshly squeezed orange juice
• 3 tbsp. l. extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Peel the carrots, boil in salted water for 2 minutes. Remove and cut into even pieces. Cook the beans without defrosting in salted boiling water for 1 min. Throw in a colander, dry. Rinse the spinach, dry, remove the stems. Tear the leaves into pieces with your hands.
2. Peel and mince the garlic. Whisk, blender or whisk the butter with orange juice, honey and garlic, and season with salt and pepper.
3. Place all vegetables and leaves in a bowl and add the dressing. Stir the salad gently; serve immediately.