Ingredients

• 1/2 cup peeled hazelnuts, roughly chopped
• 1 lemon, juiced
• 1 tablespoon Dijon mustard, eyeball it
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 pound shredded carrots
• 1/2 small red onion, finely chopped
• 1/4 cup currants or black raisins
• 1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls

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Instructions

1. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.