Kohlrabi Carpaccio with Goat Cheese | Fresh Summer Cuisine

Peel the kohlrabi thoroughly and cut into wafer-thin slices using a mandoline or a sharp knife. Wash the strawberries, remove the green tops, and cut into thin slices. Wash the arugula and shake dry.

Lightly toast the walnut halves in a non-stick pan without oil over medium heat for 2–3 minutes until fragrant. Then remove from the stove, let cool briefly, and coarsely chop.

For the dressing, halve the lemon and squeeze the juice. Mix the lemon juice with extra virgin olive oil and liquid honey in a small bowl. Season to taste with a pinch of fine salt and ground black pepper.