Using a vegetable peeler
cut the carrots lengthwise into thin ribbons or slices. Quarter, core
, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
In a blender
combine the white wine, curry powder
, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing
over the carrots and pears. Toss to combine and serve immediately.