Carrot Vin Salad
Carrot Pear Vinaigrette Salad

This was my brother's favorite salad.  He'd always ask my sister to make it for family gatherings.  You can use as much or as little Garlic Olive Oil as you like.

2 tablespoons Pinot Noir Red Wine Vinegar

Dash of salt and pepper

1/4 teaspoon Dijon mustard

2 tablespoons Unflavored Olive Oil*

2 tablespoons Garlic Olive Oil

2 tablespoons minced parsley

2 medium carrots, peeled

2 Bartlett pears

Bibb lettuce leaves

Parsley sprigs

Combine the vinegar, salt, pepper, mustard and oils in a small container and shake until combined.  Stir in the parsley.

Cut carrots in half and grate lengthwise.  Add to the dressing and toss with a fork to separate the strands.  Chill.

To serve, core and cut each pear into 8 wedges.  Place 4 wedges on each of 4 lettuce-lined salad plates.  Spoon carrot mixture over the pears, and garnish with sprigs of parsley.

* If you don't have Garlic Olive Oil, you can increase the Unflavored Olive Oil by 2 tablespoons and add a small minced garlic clove.

Serves 4.