Updated Carrot Raisin Salad

Carrot ribbons, arugula, walnuts, golden raisins + bleu cheese

Inspired by my time at Sweet Cheeks Q in Boston. The thin ribbons show off the variegated colors of heirloom carrots and the technique can be translated to many other vegetables. 

¼ c. raisins + 2 T.
2 T. grapeseed oil
1 t. apple cider vinegar
¼ t. salt
⅛ t. pepper
½ lb. carrots, scrubbed (peeled if not organic)
2 oz. bleu cheese, 1 cm. cubes or large crumbles
¼ c. toasted walnuts
¼ c. flat-leaf parsley leaves, stems removed
2 c. salad greens

The night before, soak ¼ c. raisins in ½ c. water. Refrigerate. (To make right away, pour boiling water over raisins and let stand as long as possible).

Drain raisins, reserving liquid. Press on raisins as needed to collect ¼ c. liquid. Combine liquid with oil, vinegar, salt and pepper. Taste dressing and adjust seasoning if needed.

Use a peeler (Y-Peelers work best) to make carrot ribbons. Starting on the stem side, drag peeler toward the tail, repeat. Turn the carrot on its side and repeat to use as much of the carrot as possible. Snack on the remaining pieces or save for stock.

Dress carrot ribbons with 1 T. dressing, mix well to coat. Set aside. Add remaining 2 T. raisins, dressed carrots, cheese, walnuts, parsley and salad greens to bowl. Drizzle with 2 T. salad dressing and gently combine. Add additional dressing as necessary

Golden raisins, goat cheese and sunflower seeds all make great substitutions in this salad. Make the carrot salad ahead of time and add to fresh greens before serving, if desired.