- ¾ lb medium carrots
- 1 small shallot
- 2 Tablespoons Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
- 3 Tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
- Salt and pepper to taste
- 2 Tablespoons chives
Wash and peel the carrots and cut into a fine julienne. Finely dice the shallot and thinly slice chives (after washing).
In a small bowl, add the shallot, Lemon Balsamic, and Garlic Olive Oil. Season with salt and pepper to taste and whisk to combine.
In a larger bowl, add the carrots and lightly salt. Add the vinaigrette and toss well.
Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives before serving.