Carrot and Celeriac Salad with Honey-Lemon Dressing

From Eating Well, September/October 2009

2 tbsp walnut oil OR canola oil
2 tbsp lemon juice
1 tbsp honey
1 small shallot, minced
1/2 tsp salt
1/4 tsp fresh ground pepper
2 cups shredded carrots (about 4 medium)
1 cup peeled and shredded celeriac (celery root)
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted

Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl. add carrots, celeriac, raisins, and walnuts. Toss to coat.

Certified Organic Vegetable CSA shares