Carrot Salad with Raisins and Sherry Vinegar

1. 1

   In a large serving bowl, whisk the mustard, vinegar, salt, and pepper together.

2. 2

   Drizzle the olive oil over in a thin stream, whisking all the time until it is completely emulsified.

3. 3

   Set aside.

4. 4

   In a small sauce pan, combine the sherry with the raisins and warm up to just below the boil.

5. 5

   Remove from the heat and leave to macerate for 20 minutes, stirring occasionally.

6. 6

   When ready to serve, combine the carrots with the raisins and all of their soaking liquid in the bowl with the vinaigrette.

7. 7

   Toss to coat all the ingredients evenly and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.