• 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


  • 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