Heirloom Carrot Ribbons with Pine Nuts and Golden Raisins

1. 1

   Put the raisins in a small bowl and add about 1/2 cup very hot or boiling water.

2. 2

   Set aside to soften for about 10 minutes.

3. 3

   In a small bowl, whisk together the oil, vinegar, mustard, honey, 1/2 teaspoon salt, and a few grinds of pepper.

4. 4

   Set aside.

5. 5

   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.

6. 6

   Drain the raisins, pat dry, and add them to the bowl as well.

7. 7

   Drizzle the dressing over the carrots and mix well with your hands.

8. 8

   Taste and season with more salt or vinegar as needed.

9. 9

   Serve right away.

10. 10

    To toast pine nuts, heat a small skillet over medium heat.

11. 11

    Add the pine nuts and stir frequently until golden and toasted, 3 to 4 minutes.

12. 12

    (Be carefulthey go from golden to burned in an instant!)

13. 13

    Transfer to a plate and let cool before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.