Recipe courtesy of Roger Mooking
1 hr 20 min
15 min
1 hr
5 min
4 servings


  • 1/2 cup sultana (golden) raisins
  • 1 cup white wine
  • 2 tablespoons honey
  • 2 carrots, peeled, cut into ribbons with vegetable peeler
  • 1/2 fennel, thinly sliced
  • 1 1/2 tablespoons capers, drained
  • 1 1/4 cups coarsely chopped fresh parsley
  • 1/2 cup sliced almonds, toasted


Put the raisins in a bowl and soak in white wine for 1 hour, drain and reserve the white wine. Put the white wine in a small pot, add the honey and cook over medium-high heat until the liquid reduces to 1/3 cup, approximately 5 minutes. Put the carrots, fennel, capers and wine-soaked raisins in a large bowl. Pour the white wine dressing over the carrot and fennel salad. Add the chopped parsley, toasted almonds, toss and serve.

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