Combine the grated carrots, walnuts, and currants in a medium serving bowl.
In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.
Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.
nutrition information (per serving):
20, Fat Calories
180, Saturated Fat
5, Monounsaturated Fat
27, Polyunsaturated Fat
Photo: Scott Phillips