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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