Harvest Vegetable Salad With Fresh Horseradish

• 2 carrots
• 1 green apple (such as granny smith)
• 1 red bell pepper
• 1 1/2 ounce edam cheese
• 1 tablespoon butter
• grated fresh horseradish as a garnish
• sea salt

1. 1. For 1 - 2 Servings 2. Wash and peel the carrot and then slice into ribbons with a vegetable peeler. 3. Wash and core the red bell pepper and thinly slice. 4. Heat the butter in a frying pan over medium heat. 5. Add the carrots and red bell pepper, season with sea salt and saute until they become soft. 6. In the mean time, peel and grate the apple and cheese. 7. Assemble all of the ingredients in layers, starting with the cooked vegetables, cheese, and grated apple. 8. Grate fresh horseradish over the top and serve immediately