Young Carrot Salad with Shaved Sheeps Milk Cheese

• 1/2 cup raisins
• 1 cup sweet wine such as Moscato
• 1/2 lb. carrots, juiced, or 1 cup carrot juice plus 1 lb. young carrots, peeled and thinly sliced
• 1/4 cup maple syrup
• Juice of 1 lemon
• 1/2 tsp. toasted cumin seed, ground
• 1/4 tsp. ground cinnamon
• 1/4 cup extra virgin olive oil
• Salt and freshly ground white pepper to taste
• 1/4 lb. everona or similar aged sheeps milk cheese, shaved
• Baby cilantro leaves, optional

1. Plump raisins by heating 1 cup sweet wine to boiling, adding raisins and removing from heat.
2. Let stand at room temperature until raisins are soft and plump.
3. Drain off wine, and discard.
4. Heat carrot juice, maple syrup, lemon juice, cumin and cinnamon in saucepan over medium-low heat, and reduce by one-half.
5. Remove from heat, and whisk in olive oil.
6. Season with salt and pepper.
7. Refrigerate until cool.
8. Place carrots and raisins in large serving bowl, and toss with carrot juice mixture.
9. Divide salad equally between four plates, and garnish with cheese and cilantro.

raisins, sweet wine, carrots, maple syrup, lemon, cumin, ground cinnamon, extra virgin olive oil, salt, milk cheese, cilantro

Taken from www.vegetariantimes.com/recipe/young-carrot-salad-with-shaved-sheep-146-s-milk-cheese/ (may not work)