Carrot-Apple Salad

Get out the box grater (use the large holes) for this crunchy salad. The food processor grates the carrot too finely. Sorghum syrup, which is made from a type of grass and tastes less bitter than molasses, has a richly sweet flavor (see “Sweet, Syrupy Goodness,” September 2021, page 16).

6 tablespoons grapeseed oil or other neutral-flavored vegetable oil

2 tablespoons pomegranate vinegar

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon sorghum syrup

1 tablespoon chopped pecans

4 cups grated carrots

1 cup peeled and chopped apples

2 tablespoons chopped fresh chives

2 tablespoons crumbled blue cheese

In a small bowl, whisk together the oil, vinegar, salt, pepper, and sorghum syrup until well blended. Stir in the pecans. Set aside.

Put the carrots, apples, and chives in a large bowl and toss to combine. If the dressing has separated, stir to recombine, then add enough to moisten the carrot mixture well (you may not need all of it—cover and refrigerate for later use) and toss to coat well. Top with blue cheese and serve.

Yield: 4 servings