You will need:
1 lb multi-colored carrots, peeled and then sliced into thin ribbons with a mandolin
1/2 cup raisins
¼ cup shaved almonds
2 Tbsp. White Huckleberry Balsamic
Kosher salt to taste
Place the carrot ribbons, raisins and shaved almonds in a large bowl in a large bowl. Combine in a smaller bowl the oil, vinegar and orange pepper. Toss oil/vinegar mixture with the carrot ribbons, raisins and almonds. Season with salt to taste.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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