Warm apple and bruxsell salad

200 g fresh bruxsells

1 apple

1 dl lingonberries fresh or frozen

2 spring onions

4 junipers

½ dl chopped broadleaf parsley

2 tbsp white wine vinegar

3 tbsp rapeseed oil

pinch of salt

 

Peel the bruxells into small leafs. Pour the hot water from the cooking of the celery over the bruxell leafs. Leave for 2 minutes, the remove from the water.

Cut the apples into chunky pieces, slice the spring onions and crush the junipers.

Mix everything in a bowl and add the remaining ingredients.