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