Carrots With Raisin-Fennel Vinaigrette
- 1 cup dry white wine
- 1/2 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fennel seeds
- 1 clove garlic, thinly sliced
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 3 bunches baby carrots (preferably rainbow), greens trimmed, halved lengthwise
- 1/4 cup golden raisins
- 1 tablespoon dijon mustard
- Chopped fresh chives, for topping
Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.)
Photograph by Gentl & Hyers
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