Photography by Angie Norwood Browne
1 1/2 cups Marcona almonds
4 t. Sugar
juice of 1 lemon
Salt and pepper
1 cup golden raisins
1/2 cup white wine vinegar
jucie of 1/2 lemon
1 small shallot minced
2 t. Olive oil
2 cups mixed herbs parsley, chervil, dill and mint
1 cup arugula
In small bowl mix almonds, sugar, cumin, olive oil,and lemon juice. add salt and
pepper, scatter on a cookie sheet. Bake at 375 for 10 minutes.
Combine raise a with vinegar in a sauce pan and bring to a boil. Strain raise a and set aside.
Cut carrots lengthwise using a mandoline.
Combine Carrots, vinegar, lemon juice, shallots, olive oil, almonds, and raise. Toss.
Then toss herbs and arugula with carrots and serve.
Food styling by Emily Browne. Recipe inspired by Chef Robert Weland