Brandon's Amazing Carrot & Fennel Salad

Ok so this really isn't Brandon's recipe, but it is one he found online and has surprised me with a couple times. Looking at the ingredient list alone, you wouldn't think it's as delicious as it is - capers and raisins? Sounds gross. But, this is one of the best salads I've ever had.  I've edited it a bit to make it more realistic for the average weeknight cook o' da house, as it's a bit labor intensive (and expensive) for the regular menu rotation.

* 1/2 cup white raisins
* 1 1/4 cup white wine (Pinot Gris is a good choice as you wouldn't want something too tart or oaky for this purpose)
* 2 1/2 tablespoons honey
* 3 carrots, peeled, shredded
* 1 fennel bulb, thinly sliced or shredded
* 1 1/2 tablespoons capers, drained
* 1 small bunch fresh parsley, chopped
* 3/4 cup chopped roasted unsalted almonds

1. Soak raisins in white wine for 1 hour, then drain and reserve wine.
2. Place white wine in a small pot, add honey and cook over medium high heat until liquid reduces to 1/3 cup (ish), approximately 5 minutes.  Let cool.
3. Place carrots, fennel, capers, raisins, parsley and soaked raisins in a large bowl.
4. Pour wine dressing over salad, toss thoroughly, and serve.

Serve this salad with the wonton recipe that follows. The links to both are found at the end of that post.