Ingredients:
4 large carrots, peeled and ends trimmed
2 fresh firm pears
1 Tbsp finely chopped fresh parsley leaves
1 Tbsp white wine vinegar
1/2 Tbsp hot curry powder
1 tsp clover honey
1/2 cup raisins
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp extra-virgin olive oil
Small mixing bowl with 1 1/2 cups water
Small mixing bowl with 1 1/2 cups water + juice of 1 lemon
Toothpicks

Directions:
1. Peel thin wide ribbons the full length of the carrots and submerge ribbons in plain water
2. Quarter, core, and stem the pears. Slice into bite sized cubes. Drop into the lemon water
3. Blend the vinegar, parsley, curry powder, honey, salt, and pepper together, and add the olive oil
4. Pour a thin layer of the dressing on your serving plate
5. Remove the carrot ribbons and pear cubes one at a time to drain briefly on a paper towel
6. Wrap each pear cube with a carrot ribbon pinned by a toothpick, and stand in the dressing
7. Place one or more raisins on the toothpick, as desired
8. Cover with plastic and chill until time to serve. Will hold for 3-4 hours in refrigerator.