Carrot Salad with Walnut Oil & Honey

You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.

• 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
• 1 cup walnuts, toasted and chopped
• 1/2 cup dried currants
• 1 orange, juiced (about 1/2 cup)
• 3 Tbs. apple-cider vinegar
• 1 Tbs. honey
• 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
• Kosher or sea salt
• Freshly ground black pepper
• 2-1/2 Tbs. finely chopped chives

Combine the grated carrots, walnuts, and currants in a medium serving bowl.

In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.

Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.