Carrot and Beet Salad with Lemon Vinaigrette

• 2 small shallots, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon Dijon mustard
• Juice of 2 lemons
• 1/2 cup walnut oil
• Coarse salt and freshly ground black pepper
• 1/4 cup finely chopped walnuts
• 5 large carrots, finely shredded
• 6 small to medium fresh beets, peeled and finely shredded

1. To make the dressing, whisk together the shallot, garlic, mustard, and lemon juice in a bowl.
2. Add the walnut oil in a slow stream and blend until smooth.
3. Season with salt and pepper; mix in the chopped walnuts.
4. Set aside.
5. In separate bowls, toss the carrots with half the dressing and the beets with the remainder.
6. Taste each and adjust for seasoning with salt and pepper.
7. Once the vegetables are separately dressed, they may be combined and served, or refrigerated and held separately for up to several hours before combining (you may either bring to room temperature or serve chilled).
8. Serve immediately after the carrots and beets are mixed.

shallots, clove garlic, mustard, lemons, walnut oil, salt, walnuts, carrots, fresh beets

Taken from www.epicurious.com/recipes/food/views/carrot-and-beet-salad-with-lemon-vinaigrette-380305 (may not work)