Recipe: Carrot and Currant Salad with Sherry-Dijon Vinaigrette

CARROT AND CURRANT SALAD

FOR THE VINAIGRETTE:
1 tablespoon Dijon mustard
3 tablespoons sherry vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/3 cup fruity Spanish olive oil
FOR THE SALAD:
1/3 cup sherry - amontillado, cream, or other full-flavored sherry
3/4 cup currants (or dark raisins)
1 1/2 pounds tender young carrots, unpeeled, finely julienned or grated

In a small container that has a tightly fitting lid, place the mustard, vinegar, salt, pepper and olive oil. Set vinaigrette aside.

Combine the sherry with the currants in a small saucepan and bring to a boil over medium heat. Remove from the heat and set aside to plump and cool about 20 minutes. Add the currants to the carrots. Place the mixture in a sealable plastic container.

Shake the vinaigrette container well to blend the ingredients. Pour over the carrots, including their soaking liquid. Toss well and serve.

Makes 6 servings
Adapted from source: Cooking With Too Hot Tamales