Warm Carrot Tahini Arugula Salad

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2 Servings
Qty Unit Ingredient
5 ea Carrots (340 g)
¼ cup White wine
1 tbsp Cilantro
4 cups Arugula (90 g)
2 tbsp Raisins (20 g)
½ cup Almonds (36 g)
½ cup Tahini Dressing
  1. Prep
    1. Cut carrots on the bias into quarter inch thick slices
    2. Rough chop the cilantro
    3. Cut arugula into bite sized pieces
    4. Crush and chop almonds down to pepper corn or smaller pieces
  2. Cook
    1. Cook carrots in a hot oiled (or buttered) pan for 2 to 3 minutes. Season with salt and pepper.
    2. Add wine. Bring to a boil, then reduce heat and cook, covered, for 12 to 15 minutes until lightly browned.
    3. Toss arugula in dressing.
    4. Top with carrots, raisins, and almonds