Carrot and Hot Honey Salad
This salad is spicy and sweet and savory all in one. It can be served warm, room temperature, or cold and lasts a week or so in the fridge.
Ingredients
2 lbs carrots, cut into small pieces
2 cups cooked bulgar
1/2 bunch dill, roughly chopped
1 lemon, zest and juice
3/4 cup olive oil
1/4 cup habanero honey
4 oz goat cheese
Method
- Heat oven to 400F
- Toss the carrots in a glug of oil and pinch of salt then roast until tender and caramelized
- Meanwhile whisk together the honey, olive oil, lemon zest, and juice with a big pinch of salt
- When the carrots are done, immediately toss with the other bulgar, dill, goat cheese, and honey mixture allowing the goat cheese to melt into the salad to make a creamy dressing
