Glazed Carrot Salad

Work has become a more demanding force in my life and I’ve been left with an hour or less to put together a dinner (and to photograph it!).  My recipes, as a result, might be getting a little simpler, but I guarantee that they’re just as good.

My farmer’s market and CSA have only about two more weeks to go and then I’ll be left to forage through my gigantic freezer for a few months.  But, for now, I can still cook fresh food and this is one of the things I’ve been hankering for: glazed carrots.

Carrots are still in abundance at the farmer’s market and while I’ve been freezing most them, I saved a few for this quick salad.  The really great thing about this recipe, though, is that you can start it and (aside from stirring a bit) bake something else while it’s reducing (might I suggest a tart?).  This is definitely a prime multi-tasking food.  So, give it a shot, let me know how it goes.  This has definitely become a favorite at my house.

Glazed Carrot Salad

• 1 1/2 cup carrots
• 1 1/2 cup water
• 1/4 cup honey
• 1 tbsp dijon mustard
• 1/4 cup chopped nuts (almonds, pecans, walnuts, whatever you like)
• 2 tbsp feta cheese

1. Combine carrots, honey, water and mustard.  Cook until liquid has thickened.
2. Toast chopped nuts (you can do this in the oven or in an ungreased frying pan over medium heat.  They are toasted when the become fragrant).
3. Crumble feta cheese.
4. Combine ingredients and enjoy!