Lemony Carrot-Almond Salad

Serves 6

Ingredients

Dressing

1/3 cup extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon mild pure honey, such as orange blossom or wildflower

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon freshly cracked black pepper

Salad

1 pound carrots, washed and scraped

1 small bulb fennel

1/3 cup sliced almonds

1/4 cup golden raisins

2 tablespoons chopped fresh parsley

1 tablespoon chopped red onion

1 tablespoon chopped fresh tarragon

Preparation

1. In a small container with a tight fitting lid, place olive oil, lemon juice, honey, mustard, salt and pepper; cover and shake well to combine.
2. Fit the workbowl of a food processor with a shredding disk; add carrots; and shred. Add fennel pieces and shred.
3. Place shredded carrots and fennel in a medium bowl and lightly toss with the raisins, almonds, parsley and tarragon.
4. Shake dressing; pour over carrot mixture and toss to combine. Let stand at least 30 minutes to let flavors blend.