Rice Medley, Roasted Carrot Salad topped with Toasted Nuts and a Creamy Raspberry Vinaigrette - Cali

Ingredients

• 1 cup California Giant raspberries
• ⅓ cup olive oil
• 2-3 tablespoons red wine vinegar
• ½ teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• pinch of sea salt
• ¾ cup any mix of rice grains, or rice of your choosing
• 14 oz carrots, peeled
• 1½ tablespoons olive oil
• 1 teaspoon honey
• ¼ cup mix of almonds and pecans, roughly chopped and toasted
• handful golden raisins
• sea salt