Ingredients

½ cup sultana raisins

1 cup white wine

2 tablespoons honey

2 carrots, peeled, cut into ribbons with peeler

½ fennel, thinly sliced

1 ½ tablespoons capers, drained

1 ¼ cups fresh parsley, roughly chopped

½ cup sliced almonds, toasted

Directions

1. Place raisins in a bowl and soak in white wine for 1 hour, drain and reserve white wine.

2. Place white wine in a small pot, add honey and cook over medium to high heat until liquid reduces to 1/3 cup, approximately 5 minutes.

3. Place carrots, fennel, capers and soaked raisins in a large bowl.

4. Pour White Wine Dressing over Carrot and Fennel Salad, add chopped parsley, toasted almonds, toss and serve.

See more: Lunch, Vegetarian, North American, Salad, Spring, Vegetables

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