Almond-Carrot Salad

• For the almonds:
• 3/4 cup whole blanched almonds
• 2 teaspoons sugar
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• Juice of half a lemon
• Salt and freshly ground white pepper
• For the salad:
• 1/2 cup golden raisins
• 1/4 cup white verjus
• 1 pound carrots, peeled
• 2 tablespoons white balsamic vinegar
• 2 teaspoons lemon juice
• 1 tablespoon almond oil
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons minced shallots
• Salt and freshly ground white pepper
• 1 packed cup mixed whole herbs, including parsley, chervil, dill and mint.

1. 1. Prepare the almonds: Preheat the oven to 375 degrees. In a small bowl, toss together the almonds, sugar, cumin, olive oil, lemon juice and a pinch each of salt and pepper. Spread the almonds on a baking sheet and toast until light brown, 10 to 12 minutes. Let cool.
2. 2. Make the salad: In a small saucepan, bring the raisins and verjus to a boil. Remove from the heat and let cool. Strain the raisins, discarding the verjus.
3. 3. Using a mandoline or sharp vegetable peeler, slice the carrots lengthwise into ribbons, applying pressure on the peeler so the ribbons aren't too thin. Place the carrots, vinegar, lemon juice, oils, shallots, cooled almonds and raisins in a large bowl. Season with salt and pepper, mix to combine and marinate for 10 minutes.
4. Gently toss in the herbs and serve.

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Taken from www.epicurious.com/recipes/member/views/almond-carrot-salad-1270619 (may not work)