Carrot and Red Cabbage Salad

Combine 4 cups grated fresh Sweet Rocket carrots with 4 cups grated red cabbage. Add 1/2 cup raisins and 1/2 cup toasted pine nuts. For dressing, whisk 1/4 cup red wine vinegar with 1/2 cup extra virgin olive oil. Cut top of a roasted garlic and squeeze out the soft garlic paste into the oil and vinegar. Season with 1 tsp Dijon mustard and salt and pepper to taste. Mix with carrots and cabbage. Chill.*To roast garlic, wrap in aluminum foil and bake at 400° until soft, about 45 minutes.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook