Gorgeous orange ribbons with nuts and sweet raisins. Lovely to look at and terrific to eat.
Serves 6 to 8
1/3 cup golden raisins
1 ½ tablespoons olive oil
1 ½ tablespoons red wine vinegar, more as needed
½ teaspoon Dijon mustard
½ teaspoon honey
Salt and freshly ground black pepper
15 small carrots (about 1 ¼ pounds)
1/3 cup toasted pine nuts
3 tablespoons chopped parsley
Put the raisins in a small bowl and add about ½ cup very hot boiling water. Set aside to soften for about 10 minutes.
In a small bowl, whisk together the oil, vinegar, mustard, honey, ½ teaspoon salt, and a few grinds pepper. Set aside.
With a vegetable peeler or mandoline, peel the carrots into thin ribbons and put in a large bowl along with the pine nuts and parsley. Drain the raisins, pat dry, and add them to the bowl as well.
Drizzle the dressing over the carrots and mix well with your hands. Taste and season with more salt or vinegar as needed. Serve right away.