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1
Peel and trim the carrots, and cut them into 3-inch lengths.
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2
Slice these lengthwise into wedges, all about 1/3 inch thick.
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3
Pour 3 1/2 cups water and the vinegar into a 3- or 4-quart saucepan, and set over high heat.
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4
Stir in the honey.
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5
When the waters boiling, drop in the carrot wedges and cook, uncovered, at a good bubbling boil for 25 minutes, until cooked through but with some texture to the bite.
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6
Dont let them get mushy.
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7
Meanwhile, toast the pine nuts in a dry skillet over medium heat, tossing them frequently until light gold; spill them onto a plate to cool.
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8
When the carrots are cooked, lift them out of the pan with a spider; let them cool and drain in a colander.
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9
Keep the carrot-cooking liquid at the boil, and drop in the raisins; poach for about 5 minutes, until plump, then lift them out and let them cool and drain.
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10
Boil the vinegar liquid vigorously now to reduce quicklyit will take 5 minutes or moreuntil only 1/4 cup or so of thick syrup remains in the pan.
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11
Lower the heat as the liquid level nears the
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12
Put the carrots in a mixing bowl, and toss with 2 tablespoons of the syrup and several pinches of salt.
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13
Let them marinate briefly.
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14
Before serving, toss the carrots with a tablespoon of olive oil, the pine nuts, the raisins, and the shredded mint leaves.
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15
Taste, and season with more salt if needed; if you want more dressing, add more oil or any remaining syrup.
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16
Arrange on a serving platter, or portion on salad plates.
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17
An appetizer, or as part of an antipasto
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18
A fine alternative to greens as a salad course
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19
A side dish to grilled fowl or fish
