Notes: Chef Vera Hansen came up with this salad one summer when we had more carrots than we knew what to do with. It can be made with just carrots or a combination of vegetables. It is great on its own or over garden lettuces with a piece of fish or grilled meats.

INGREDIENTS:

5 cups shredded carrots, plus other favorite vegetables

½ cup kalamata olives, pitted and chopped

¼ cup chevre cheese, for garnish

Toasted almonds, for garnish

½ cup olive oil

½ cup apple cider vinegar

2 tablespoons sugar

Juice and zest of 3 limes

2 teaspoons Dijon mustard

2 tablespoons cupchopped tarragon

FOR SALAD:

Place shredded carrots in large bowl. Toss with 1 cup vinaigrette. Let marinate for at least 30 minutes.

Add kalamata olives and toss again. Garnish with chevre and almonds.

FOR DRESSING:

Place vinegar, sugar, lime juice and zest in bowl and blend. Add tarragon. With a wire whisk, add olive oil. Salt and pepper to taste.

Recipe courtesy of Alison Dance, owner, Cyprus Cafe