Carrot curls with pine nuts
, thinly sliced into rounds
Moroccan or kalamata
, pitted and sliced
Whisk oil with vinegar, honey and salt in a large bowl. Stir in onion.
Peel long ribbons from carrots, turning after every 3 peels, into bowl with onion. Stir in olives and cilantro. Toss until coated. Sprinkle with pine nuts.