CARROTS, HAZELNUT, MANCHEGO
SERVES 4 AS A SIDE
2 bunches heirloom carrots,
trimmed, peeled 2 tbs extra virgin olive oil 1 small eschalot, finely chopped
1/ 2 tsp Dijon mustard 1 tbs sherry vinegar Juice of 1/4 lemon 1 tbs hazelnut oil 1/ 3 cup (40g) hazelnuts, roasted, chopped Finely grated manchego cheese,
Bring a saucepan of salted water to the boil. Add carrots, cover, and cook for 3 minutes or until just tender. Drain, transfer immediately to a bowl of iced water and stand for 3 minutes to cool. Drain and pat dry with paper towel. Halve large carrots lengthways.
To make the dressing, heat olive oil in a frypan over medium-high heat. Add eschalot and cook, stirring occasionally, for 6 minutes or until softened but not coloured. Set aside to cool slightly. Place mustard, vinegar, lemon juice and hazelnut oil in a bowl and gradually whisk in cooled eschalot mixture. Toss carrot and 2 tbs dressing in a bowl.
Arrange the carrot mixture on a serving platter and scatter with halzenuts and manchego. Drizzle with remaining dressing to serve.