Vegetable carpaccio with balsamic cream

• 150 g kohlrabi
• 100 g carrots
• 50 g dried beef
• 50 g Sbrinz
• 5 tbsp rapeseed oil
• 3 tbsp white balsamic vinegar
• 1 bunch chives
• pepper
• salt

1. Slice the kohlrabi and carrots into wafer-thin slices and place them alternately on a plate.
2. Cover with thin slices of the dried beef. Shave the Sbrinz over the beef.
3. Chop the chives, add the rapeseed oil and balsamic vinegar and stir into a dressing. Season with salt and pepper. Drizzle the dressing over the carpaccio.

Tips: change the vegetables according to the season. Garnish with cress.