Grated Carrot Salad with Raisins and Spiced Smoked Paprika Walnuts

Place 20 gr Raisins in a small bowl, pour over 25 ml Water, and allow them to soak for 10 minutes to soften.

Peel and coarsely grate 130 gr Carrots, finely mince ¹/₂ clove Garlic, and place them together into a large salad bowl.

In a separate bowl, whisk together 1 tsp Dijon Mustard, ¹/₄ tbsp Honey, ¹/₂ tbsp Lemon Juice, ¹/₄ tbsp Apple Vinegar, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder.

Gradually pour 1 tbsp Olive oil extra virgin into the dressing while whisking vigorously until the mixture is smoothly emulsified.

Melt 1 tsp Butter in a skillet over medium heat, add 25 gr Walnuts, and toast for 2 to 3 minutes, stirring constantly.

Reduce the heat to low, add ¹/₂ tsp Smoked paprika and ¹/₄ tsp Table salt, and stir for 20 seconds to coat the walnuts before taking off the heat.

Drain the soaked raisins well, add them to the bowl with the carrots and garlic, pour over the dressing, and mix thoroughly to combine.

Transfer the salad onto a serving platter and scatter the spiced toasted walnuts along with their warm pan butter evenly over the top.