Sauteed Carrots with Warm Olive and Mint Dressing
2 Tbsp. olive oil
1 tsp. red wine vinegar
1/2 tsp. Dijon mustard
salt and pepper
1 lb. carrots, peeled and cut into large matchsticks
1 tsp. minced garlic
2 Tbsp. finely chopped kalamata olives (about 6 olives)
2 Tbsp. fresh mint, chopped
2 Tbsp. toasted almonds, chopped
In a small bowl, combine 2 tsp. olive oil, vinegar, Dijon, and some salt and pepper. Whisk until emulsified.
In a large nonstick skillet, heat the remaining olive oil over medium heat. Add the carrots and some salt. Turn the heat up to medium-high and cook, stirring, until the carrots are nicely browned on at least one side, 10 to 12 minutes. Add the garlic and cook for about 30 seconds. Remove the pan from the heat and add the vinegar mixture, stirring to combine. Add in the olives and half of the mint, and combine.
Serve, garnishing with the remaining mint and almonds.
Notes: We haven't tried this yet.