200 g fresh bruxsells
1 dl lingonberries fresh or frozen
2 spring onions
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.