Peel the carrots and cut them into thin strips by passing the peeler through the entire length. Cut the apple into thin slices without peeling it and immediately moisten it with a few drops of lemon juice, so it doesn’t turn brown. Toast the almonds in a non-stick pan without oil for a couple of minutes: they should have a fragrant and slightly browned crust. Prepare the dressing by mixing the oil with the lemon juice, the honey, a pinch of salt and a pinch of pepper with a fork until you get a homogeneous sauce. Spread the spinach on the bottom of the serving dish, place the strips of carrot and the apple slices on top, and finish with the Grana Padano flakes and the toasted almonds. Season only at the time of serving: the fatty part of the dressing and the cheese help the body absorb the beta-carotene in the carrots.
