Carrot Ribbons with Persimmon Pickled Red Onion Vinaigrette

Name: Carrot Ribbons with Persimmon Pickled Red Onion Vinaigrette
Ingredients: ½ cup Figure Ate Persimmon Vinegar or apple cider vinegar; ¼ cup filtered water; 1 ½ teaspoons raw honey; ½ medium red onion, sliced into 1/16-inch-thick rings; 2 whole garlic cloves, peeled; 1 ½ teaspoons black peppercorns; 1 ½ teaspoons fine sea salt; 2 tablespoons minced Persimmon Pickled Onions; 1 tablespoon brine from Persimmon Pickled Onions; 2 tablespoons Figure Ate Persimmon Vinegar or apple cider vinegar; 1 ½ teaspoons fermented mustard or whole grain mustard; 1 tablespoon thinly sliced scallions (about 1 onion; white and green parts); ¼ teaspoon fine sea salt; 1 tablespoon Apricot Lane Farms unrefined avocado oil; 5 medium carrots; ¼ cup finely chopped parsley leaves (about ⅓ bunch); 1 teaspoon minced garlic (1 large clove); Pickled Onions, for garnish (optional)

www.apricotlanefarms.com

Figure Ate Persimmon Vinegar (from our regenerative farming friends up north at White Buffalo Land Trust) is a naturally fermented vinegar that adds a bright ac

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