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Spanish Carrots with Fennel, Toasted Hazelnuts and Slide Ridge Honey Wine Vinegar
VINTAGE MIXER7Ingredients
30Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 lb. carrots (rainbow, peeled, trimmed, and cup into 3/4 in coins)
- 1 fennel bulb (small, trimmed, cored, and cut into 3/4 in slices)
- 1/4 cup olive oil
- 1 tsp. salt
- 1 Tbsp. vinegar (honey wine, or sherry*)
- 1/2 tsp. paprika (Spanish smoked)
- 3 Tbsp. hazelnuts (toasted and chopped)
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