Ingredients:

• 6 tablespoons olive oil
• 1/4 cup unseasoned rice vinegar
• 1/4 cup fresh orange juice
• 2 tablespoons fresh thyme leaves (extra for garnish)
• 1 tablespoon finely chopped shallots
• 1 tablespoon of honey
• 1 1/2 pounds heirloom carrots
• 1/3 cup chopped at-leaf parsley

Instructions:

• Whisk together oil, vinegar, orange juice, thyme, shallots and honey in a large bowl
• Hold each carrot over bowl containing vinaigrette and using a vegetable peeler or spiral slicer, peel long, thin strips into bowl
• Toss to mix
• Toast pine nuts in skillet over low heat 2 to 3 minutes, stirring and tossing frequently to prevent burning
• Sprinkle with parsley and garnish with fresh thyme leaves