Kohlrabi Carpaccio with Honey & Salt Almonds

My first homegrown kohlrabi had to leave the balcony to be eaten today.

The 5 other plants are not as big and need some more time outside. To get an idea if these taste as good as the ones from the supermarket, or taste even better, I wanted to try it raw.

After peeling it, it ate a small piece and was surprised how juicy and tasty it was. All of it then went in thin slices on a plate like a carpaccio. I used two of the smaller leaves and cut them in strips. They went together with fresh chives on top. 

I was looking for some pine nuts at the supermarket. But there weren't any. But I found a package of Honey & Salt Almonds. Sounded good and matched wonderfully with my kohlrabi.

Dressing:

Olive oil spray

Chives vinegar

Provence Salt

White pepper