Carrot Salad with Raisins and Dijon Mustard

• ¼ c golden raisins
• 3 tbsp champagne vinegar
• 1 bunch rainbow carrots with tops (about 1 lb)
• ¼ c extra virgin olive oil
• 2 tbsp shallot, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• ½ tsp ground pepper
• 1 tsp Maldon Sea Salt

Place raisins and vinegar in a small bowl and set aside while preparing carrots.

Remove carrot tops and wash the carrot leaves under running water to remove any excess dirt. Dry well and finely chop 1 c of the outermost leaves. Discard remaining leaves and stems. Peel and discard the outer skin of the carrots. Using a vegetable peeler, shave strips of carrot to the core. Chop shavings into 2-inch pieces. Finely chop the inner core of the carrot that can’t be shaved.

Add olive oil, shallot, Dijon, honey, garlic, pepper and salt to the bowl with vinegar and raisins and whisk to combine. Add carrots and carrot tops to bowl with dressing and toss to coat. Let stand at room temperature for about 30 minutes before serving.