Heirloom Carrot Ribbons with Pine Nuts and Golden Raisins

• 1/3 cup golden raisins
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons Banyuls or sherry vinegar, more as needed
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and freshly ground black pepper
• 15 small heirloom carrots (about 1 1/4 pounds)
• 1/3 cup toasted pine nuts (see Tip)
• 3 tablespoons chopped parsley

1. Put the raisins in a small bowl and add about 1/2 cup very hot or boiling water.
2. Set aside to soften for about 10 minutes.
3. In a small bowl, whisk together the oil, vinegar, mustard, honey, 1/2 teaspoon salt, and a few grinds of pepper.
4. Set aside.
5. With a vegetable peeler or mandoline, peel the carrots into thin ribbons and put in a large bowl along with the pine nuts and parsley.
6. Drain the raisins, pat dry, and add them to the bowl as well.
7. Drizzle the dressing over the carrots and mix well with your hands.
8. Taste and season with more salt or vinegar as needed.
9. Serve right away.
10. To toast pine nuts, heat a small skillet over medium heat.
11. Add the pine nuts and stir frequently until golden and toasted, 3 to 4 minutes.
12. (Be carefulthey go from golden to burned in an instant!)
13. Transfer to a plate and let cool before using.

golden raisins, extravirgin olive oil, banyuls, mustard, honey, salt, carrots, nuts, parsley

Taken from www.epicurious.com/recipes/food/views/heirloom-carrot-ribbons-with-pine-nuts-and-golden-raisins-388298 (may not work)