Toasted Hazelnut and Shredded Carrot Salad

• 1/2 cup peeled hazelnuts, roughly chopped
• 1 lemon, juiced
• 1 tablespoon Dijon mustard, eyeball it
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 pound shredded carrots
• 1/2 small red onion, finely chopped
• 1/4 cup currants or black raisins
• 1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls

1. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes.
2. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper.
3. Whisk in the extra-virgin olive oil in a slow steady stream.
4. Add the shredded carrots, red onion, currants and parsley.
5. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

peeled hazelnuts, lemon, dijon mustard, salt, extravirgin olive oil, carrots, red onion, currants, parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/toasted-hazelnut-and-shredded-carrot-salad-recipe.html (may not work)