Carefully rinse nettle leaves, drain well, perhaps pluck into small pieces.
For the vinaigrette, peel the garlic clove, press it through a press, mix with pepper, juice of one lemon, salt, apple syrup, sunflower oil or other vegetable oil to make a sauce. Carefully mix the sauce with the nettles.
Clean the carrot, peel, rinse, coarsely grate and add over the leaf salad.
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