INGREDIENTS
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1/4 cup white balsamic vinegar
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1/3 cup extra virgin olive oil
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Salt and freshly ground pepper
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2 to 3 small to medium carrots
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1 small to medium yellow beet
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3 to 4 radishes
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1 small bulb fennel
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1/2 small celery root
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1 small to medium red beet
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1/4 cup mixed herb leaves
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Handful pine nuts