Ingredients

Vinaigrette:
1 1/2 teaspoons Dijonstyle mustard
1/4 cup sherry vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fruity Spanish olive oil
1/2 cup amontillado or other full flavored sherry such as Cream
3/4 cup golden raisins
1 1/2 pounds young tender carrots, cut into 1/8inch julienne
strips

Directions

In a large serving bowl, whisk the mustard, vinegar,
salt, and pepper together. Drizzle the olive oil over in a thin stream, whisking all the

time until it is completely emulsified. Set aside.

In a small sauce pan, combine the sherry with the raisins and warm up to just below the
boil. Remove from the heat and leave to macerate for 20 minutes, stirring occasionally.

When ready to serve, combine the carrots with the raisins and all of their soaking liquid
in the bowl with the vinaigrette. Toss to coat all the ingredients evenly and serve at
once.