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Add a photoServings: 6
Ingredients
- 1 1/2 tsp Dijon-style mustard
- 1/4 c. Sherry vinegar
- 1/2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1/4 c. Fruity Spanish extra virgin olive oil
- 1/2 c. Amontillado or possibly other full-flavored sherry such as Cream
- 3/4 c. Golden brown raisins
- 1 1/2 lb Young tender carrots cut into 1/8" julienne strips
Directions
- In a large serving bowl, whisk the mustard, vinegar, salt, and pepper together. Drizzle the extra virgin olive oil over in a thin stream, whisking all the time till it is completely emulsified. Set aside.
- In a small sauce pan, combine the sherry with the raisins and hot up to just below the boil. Remove from the heat and leave to macerate for 20 min, stirring occasionally.
- When ready to serve, combine the carrots with the raisins and all of their soaking liquid in the bowl with the vinaigrette. Toss to coat all the ingredients proportionately and serve at once.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 112 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 276mg | 12% |
| Potassium 483mg | 14% |
| Total Carbs 27.56g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 17.73g | 12% |
| Protein 1.7g | 3% |
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