Carrots with chive and chervil dressing

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Blanch the carrots in boiling water for 4-5 minutes. Drain.
Arrange the carrots on a serving plate and scatter over the strips of ham.
Whisk the mustard, vinegar, oil, herbs, salt and freshly ground black pepper together in a bowl to make the dressing.
Pour the dressing over the carrots and ham and serve.

4 baby carrots, peeled but tops left on

1 tbsp chopped fresh chervil

1 tbsp chopped fresh chives

1 tsp Dijon mustard

salt and freshly ground black pepper

3 tbsp olive oil

1 tbsp red wine vinegar

2 slices Serrano ham, cut into strips

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