Carrot Salad with Chile-Honey Vinaigrette

Ingredients

• 2 Tbsp (30 ml) white wine vinegar
• A few strikes of lemon zest using a rasp-style grater
• 2 Tbsp (30 ml) lemon juice (from 1 lemon)
• of salt
• 2 Tbsp (30 ml) olive oil
• 1 Tbsp (15 g) chopped Calabrian chiles in oil
• 1 Tbsp (15 ml) honey
• 1 Tbsp (15 ml) Dijon mustard
• 3/4 lb (350 g) carrots, julienned or grated
• 1 cup (150 g) cooked chickpeas (if using canned, rinse and let dry thoroughly)
• 3 scallions, thinly sliced
• 1/3 cup (35 g) walnut pieces (raw or toasted)
• 1/4 cup (50 g) golden raisins
• 1 small bunch dill, chopped
• 1 tsp sumac
• Salt
• Freshly ground black pepper
• Finely grated zest of 1 lemon
• Step 1 In a small bowl, whisk together the vinegar, lemon zest, lemon juice, and pinch of salt until the salt is dissolved. Whisk in the olive oil, chiles, honey, and mustard and set aside.