Ingredients

1/2 cup peeled hazelnuts, roughly chopped
1 lemon, juiced
1 tablespoon Dijon mustard, eyeball it
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound shredded carrots
1/2 small red onion, finely chopped
1/4 cup currants or black raisins
1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of
handfuls

Directions

Place a small skillet over medium heat, add the
chopped hazelnuts and toast until golden, stirring and flipping them about for about 5

minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the
mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady
stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the
dressing and sprinkle with the toasted hazelnuts.