Carrots in Vinaigrette with Raisins and Fennel

Ingredients:

• 3 bunches of small carrots (preferably rainbow), tops removed, carrots cut in half lengthwise
• 1/4 cup golden raisins
• 1 cup dry white wine
• 0.5 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon fennel seeds
• 1 clove garlic, thinly sliced
• 1 bay leaf
• 1 tbsp Dijon mustard
• Chopped fresh chives, for serving

Preparation:

1. Prepare the vinaigrette dressing:

   
   Combine 2 cups water, wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and black pepper to taste in a large skillet. Bring to a boil over medium heat, then add the carrots and reduce heat to medium-low; cover and simmer until tender, 25–30 minutes. Transfer the carrots with a slotted spoon to a bowl. Add the raisins to the skillet, increase heat to medium-high, and simmer until the vinaigrette has reduced to 1 cup, 15–20 minutes. Remove the bay leaf from the skillet, then pour the dressing over the carrots and let cool. Cover and refrigerate for at least 2 hours or overnight.
2. Remove the carrots from the dressing and place on a serving platter. Stir in the mustard and season with salt and pepper to taste. Drizzle the dressing over the carrots and sprinkle with green onions. Refrigerate the remaining dressing for up to 1 week.