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Yield
Serves : 8 SERVINGS

How to Make It

Step 1    

In a small saucepan, boil the wine over moderate heat until reduced to 1/3 cup, about 9 minutes; let cool. Stir in the mustard, salt, pepper and lemon juice, then whisk in the vegetable oil.

Step 2    

Preheat the oven to 400°. Toss the carrots with the olive oil and spread them on a large, heavy baking sheet. Roast the carrots for about 20 minutes, or until tender and lightly browned; let cool.

Step 3    

In a large bowl, toss the dandelion greens and watercress with half of the dressing. Mound the greens on 8 plates. Toss the carrots in the remaining dressing and arrange them on the greens. Scatter 1 tablespoon of the Pickled Pepper Relish over each salad and serve at once.

Make Ahead

The carrots can stand at room temperature for up to 4 hours.

Suggested Pairing

A Californian Sauvignon Blanc like those from Matanzas Creek.

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