Carrot and Fennel Salad with White Wine Dressing

By rrxing

Ingredients

• 1/2 cup sultana (golden) raisins
• 1 cup white wine
• 2 tablespoons honey
• 2 carrots, peeled, cut into ribbons with vegetable peeler
• 1/2 fennel, thinly sliced
• 1 1/2 tablespoons capers, drained
• 1 1/4 cups coarsely chopped fresh parsley
• 1/2 cup sliced almonds, toasted

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

Put the raisins in a bowl and soak in white wine for 1 hour, drain and reserve the white wine. Put the white wine in a small pot, add the honey and cook over medium-high heat until the liquid reduces to 1/3 cup, approximately 5 minutes.

Put the carrots, fennel, capers and wine-soaked raisins in a large bowl. Pour the white wine dressing over the carrot and fennel salad. Add the chopped parsley, toasted almonds, toss and serve.