Carrot and Mandarin Orange Salad
|Fresh tarragon sprigs||6|
|Grand marnier||2 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
1. Peel the carrots and julienne into very fine strips, or grate them in a food processor. Put the carrots in a salad bowl. Remove the leaves from the tarragon sprigs and julienne them into fine strips. Add to carrots.
2. Peel and section the oranges. Remove all the membranes, leaving only the pulp, and add to the carrots and tarragon.
3. In a small mixing bowl combine all the ingredients for the vinaigrette. Stir well, pour over the salad, and toss.